Best Warm Cabbage Fennel And Pear Salad Recipes

Roasted Fennel and Pear Salad with Basalmic-Pear Dressing image

Yield Serves 4

Number Of Ingredients 6

2 firm but ripe pears, halved, cored
1 medium fennel bulb (about 8 ounces), cored, quartered
1 teaspoon olive oil
1/3 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
6 cups (packed) mixed baby greens

Steps:

Preheat oven to 400 °F. Arrange pears, cut side up, in 8x8x2-inch glass baking dish; add fennel. Drizzle olive oil and chicken broth over pears and fennel. Roast 10 minutes. Turn pears and fennel over and roast until pears are just tender, about 5 minutes longer. Using slotted spoon, transfer pears to plate. Continue roasting fennel until tender, about 15 minutes longer. Transfer fennel to plate with pears, reserving any cooking liquid. Thinly slice fennel and 2 pear halves lengthwise. Cool completely.
Peel remaining 2 pear halves. Transfer peeled pears to processor. Add reserved cooking liquid and vinegar to processor and blend until very smooth. Season dressing with salt and pepper.
Divide greens among 4 plates. Top with fennel and pear slices. Drizzle some dressing over each salad. Serve, passing remaining dressing separately.

Pear and Fennel Salad image

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.