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Warm Cabbage, Fennel and Pear Salad

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 firm medium pears
  • 1/4 cup brandy or Cognac, optional
  • 3 tablespoons olive oil
  • 1 large fennel bulb, halved, cored and thinly sliced
  • 4 cups shredded or thinly sliced cabbage
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons honey or agave nectar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled or sliced Gorgonzola cheese
  • 1/2 cup chopped walnuts, toasted

Directions

  • Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside.
  • In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes.
  • Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

Test Kitchen Tips
  • If you choose not to use brandy or cognac, toss the pears in 1 tablespoon lemon juice to preserve their color and freshness.

  • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1 cup: 391 calories, 26g fat (7g saturated fat), 19mg cholesterol, 810mg sodium, 28g carbohydrate (14g sugars, 8g fiber), 9g protein.

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