Taste of Home
Warm Cabbage, Fennel and Pear Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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2 firm medium pears
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1/4 cup brandy or Cognac, optional
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3 tablespoons olive oil
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1 large fennel bulb, halved, cored and thinly sliced
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4 cups shredded or thinly sliced cabbage
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1/4 cup water
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3 tablespoons lemon juice
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2 teaspoons honey or agave nectar
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1 teaspoon kosher salt
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1/2 teaspoon pepper
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3/4 cup crumbled or sliced Gorgonzola cheese
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1/2 cup chopped walnuts, toasted
Directions
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1.
Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside.
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2.
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.
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3.
Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
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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