Best 4 Warm Cabbage Fennel And Pear Salad Recipes
Indulge in a symphony of flavors with this warm cabbage, fennel, and pear salad, a culinary masterpiece that tantalizes the taste buds. Featuring a harmonious blend of roasted cabbage, fennel, and pear, this salad offers a delightful contrast of textures and a burst of sweet and savory notes. Topped with a tangy mustard vinaigrette, crumbled bacon, and toasted walnuts, each bite promises a delightful journey of flavors. But that's not all; this article also presents a collection of equally enticing recipes, including a refreshing fennel and grapefruit salad, a hearty cabbage and sausage soup, and a delightful pear and blue cheese tart. Prepare to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
PEAR AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.
WARM PEAR SALAD
Pear slices tossed with salad greens, red onion and blue cheese are drizzled with tangy raspberry vinaigrette in this refreshing salad. After enjoying a similar dish at a restaurant, I came home and worked up my own version. My family declared it a winner. -Marjorie Zalewski, Toledo, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, saute pear slices for 2-3 minutes on each side or until tender. On salad plates, arrange the greens, pears, onion, blue cheese and sunflower kernels. , In a blender, combine the vinaigrette ingredients; cover and process until smooth. Drizzle over salads.
Nutrition Facts : Calories 243 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 206mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 3g protein.
WARM BACON AND CABBAGE SALAD
From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.
Provided by COOKGIRl
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the walnuts and set aside.
- Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
- Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
- Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
- Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
- Remove pan from heat.
- Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
- Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
- Serve warm.
Nutrition Facts : Calories 473.5, Fat 23.4, SaturatedFat 4.8, Cholesterol 15.4, Sodium 233.6, Carbohydrate 21.7, Fiber 5.5, Sugar 9.7, Protein 8
WARM CABBAGE SALAD
Cabbage and caraway seeds together are great. This salad is best made with green, red, napa and savoy cabbages, in any combination. Source: Williams Sonoma Seasonal Celebration Cookbook
Provided by E.A.4957
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan over medium heat, warm the olive oil.
- Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
- Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
- Add the apples and vinegar and stir together.
- Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
- Season with salt and pepper.
- Stir in the parsley and transfer to a warmed serving dish.
- Serve immediately.
Tips:
- To save time, use a mandoline or food processor to thinly slice the cabbage, fennel, and pear.
- If you don't have a microplane, you can use a zester to grate the Parmesan cheese.
- For a nuttier flavor, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly.
- If you don't have balsamic vinegar, you can substitute white wine vinegar or apple cider vinegar.
- Serve the salad immediately or store it in the refrigerator for up to 2 days.
Conclusion:
This warm cabbage, fennel, and pear salad is a delicious and healthy side dish that is perfect for any occasion. It is packed with nutrients and vitamins, and the combination of flavors and textures is sure to please everyone at the table. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!
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