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Roasted Cabbage Salad with Pears & Pecans and Pear Brandy Dressing

By Chef Dee Johnston on January 21, 2019

Roasted Cabbage Salad with Pears & Pecans and Pear Brandy Dressing

Try this sweet, earthy salad as a side or main dish.

A simple yet elegant salad!

 

Roasted Cabbage Salad with Pears and Pecans

and Pear Brandy Dressing

Serves 4

What you’ll need

2 Tablespoons extra-virgin olive oil plus more for baking sheet

1 pound red or green cabbage, trimmed and cut lengthwise into thin slices

2 Asian or Bosc pears, sliced into ½ inch wedges

¼ cup thinly sliced scallions

1 Tablespoon pear brandy

1 Tablespoon white balsamic vinegar

½ teaspoon caraway seeds

½ cup toasted pecans, coarsely chopped

Finely grated zest of ½ orange for serving

Finishing salt to taste

Freshly grated white pepper to taste

 

Steps:

  1. Position a rack in the top third of the oven and pre-heat the broiler.
  2. Line a large rimmed baking sheet with foil, shiny side down and lightly grease the foil with olive oil.
  3. Arrange the cabbage slices on the sheet and drizzle with 1 Tablespoon olive oil. Broil until the edges are nicely charred, 10 to 12 minutes.
  4. Transfer cabbage from baking pan to a serving platter and  let cool completely.
  5. In a medium bowl, combine the pear wedges with half the scallions, brandy, vinegar, remaining 1 Tablespoon oil, and the caraway seeds.  Toss together.
  6. Top the cooled cabbage with the pear mixture and sprinkle with pecans, zest scallions, a sprinkle of finishing salt and a grind of white pepper.

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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