Fennel Salad with Tarragon and Creamy Tapenade Recipe - David Myers | Food & Wine

By mirandavoegeli

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 2 fennel bulbs (2 pounds)halved, cored and shaved on a mandoline, fronds coarsely chopped
• 1 1/2 teaspoons chopped tarragon
• 1 tablespoon black olive tapenade
• 1/3 cup nonfat fromage blanc or nonfat Greek yogurt
• 1/4 teaspoon fennel pollen or finely ground fennel seeds

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, whisk the olive oil with the lemon juice and season generously with salt and pepper. Add the shaved fennel and chopped tarragon and toss well.

In a small bowl, stir the tapenade into the fromage blanc. Spread a thin layer of tapenade cream in the center of each plate. Mound the fennel salad on top and garnish with the chopped fennel fronds and fennel pollen. Serve right away.