Warm Cabbage Salad Cabbage, Spiced Pecans, Lardons, Gorgonzola, Caraway & Lemon Balsamic Vinaigrette Recipe

Prepare cabbage

Remove any outer leaves from the Savoy cabbage. Quarter, core, and finely shred the cabbage into ribbons. Set aside in a large bowl.

Toast spiced pecans

Preheat the oven to 350°F (175°C). Toss pecans with olive oil, smoked paprika, and cayenne. Spread on a baking sheet and roast 6–8 minutes until fragrant. Let cool.

Render lardons

In a skillet over medium heat, cook lardons until crisp and golden. Transfer to a paper towel–lined plate to drain the fat.

Make vinaigrette

Whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, caraway seeds, lemon zest, and honey. Season with salt and pepper to taste.

Wilt cabbage

In a large skillet, warm a small drizzle of olive oil over medium heat. Add shredded cabbage and cook 2–4 minutes, until just wilted and bright.

Assemble salad

In a warmed serving bowl, toss the warm cabbage with the vinaigrette to coat. Fold in the crisp lardons and toasted pecans. Crumble the Gorgonzola over the top and drizzle any remaining vinaigrette. Finish with a light sprinkle of extra caraway seeds.

Serve the warm salad promptly, with optional extra freshly ground black pepper.