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Roasted coleslaw with pears and pecans.

Pecan nuts present in your everyday salad.


2 tablespoons extra virgin olive oil

500 grams of red cabbage, cut into thin slices Salt and black pepper to taste

2 pears cut into 1 cm slices

1/4 cup shallots, thinly sliced

2 teaspoons of pear liqueur

2 teaspoons white or balsamic vinegar

1/2 teaspoon fennel seeds

1/3 cup coarsely chopped pecan

Zest of 1/2 orange peel


Line a large baking sheet with aluminum foil, with the shiny side to low, and lightly grease the leaf with olive oil. Arrange the cabbage slices on the leaf and brush with 1 tablespoon of olive oil, grill well for 12 to 14 minutes. Transfer to a medium bowl and season to taste with salt and pepper. Allow to cool completely. In a bowl, mix the pears with half the chives, the liqueur, the vinegar, 1 tablespoon of oil, the fennel and mix. Transfer the cabbage to a plate. Top with the pears and sprinkle with pecan nuts, orange zest and the remaining shallots.


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