Fennel and Red Grape Salad with Creamy Tarragon Dressing | America's Test Kitchen

Ingredients

• 1 tablespoon sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice plus 1/2 teaspoon grated zest from 1 lemon
• 5 tablespoons olive oil
• 1/4 teaspoon sugar
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon chopped fresh parsley leaves
• 3 romaine hearts, torn into bite-sized pieces (about 12 cups)
• 3/4 cup red grapes, halved or quartered, depending on their size
• 3/4 cup thinly sliced fennel (see related Tip)
• 1/2 cup spiced pecans (see note above)