Fennel Slaw
Esthar Vaughn Cooks, Again
Fennel Slaw
Esthar Vaughn Cooks, Again
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1 small fennel bulb 1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried 2 teaspoons tarragon vinegar 1 1/2 tablespoons dressing Dressing: 2 teaspoons raspberry mustard 6 tablespoons mayonnaise 1/4 cup sour cream 1 teaspoon salt 1 teaspoon freshly ground pepper Directions: Dressing: Combine all ingredients in small bowl, mix well. Cover and chill. Slaw: Remove woody base and feathery top of the fennel bulb; discard base and save feathery top for garnish. Chop bulb in processor or by hand. Place in bowl; add remaining ingredients. Toss to mix well; cover and chill. Serves 2.
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