Cavolo Nero Salad with Pecorino Rossellino

Name: Cavolo Nero Salad with Pecorino Rossellino
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 cup coarse fresh bread crumbs; 2 Tbsp. melted butter; Kosher salt and freshly ground black pepper; 1 clove garlic, chopped; 3 Tbsp. extra-virgin olive oil, plus extra for drizzling (preferably Frantoia); 2 Tbsp. lemon juice; 1 ⁄ 8 tsp. red pepper flakes; 1 ⁄ 4 cup grated pecorino cheese, preferably pecorino rossellino (a sweet-tasting, tomato-coated variety); 1 lb. cavolo nero, trimmed and thinly sliced

Serves
serves 4

SAVEUR

This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.

Ingredients

1 cup coarse fresh bread crumbs
2 Tbsp. melted butter
Kosher salt and freshly ground black pepper
1 clove garlic, chopped
3 Tbsp. extra-virgin olive oil, plus extra for drizzling (preferably Frantoia)
2 Tbsp. lemon juice
¹⁄₈ tsp. red pepper flakes
¹⁄₄ cup grated pecorino cheese, preferably pecorino rossellino (a sweet-tasting, tomato-coated variety)
1 lb. cavolo nero, trimmed and thinly sliced

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Instructions

Step 1

Heat oven to 400°. Toss bread crumbs with butter and salt and pepper to taste; bake on a baking sheet until golden, 5–7 minutes. Let cool.

Step 2

Sprinkle a little kosher salt over garlic; mash with the side of a knife to make a paste; transfer to a bowl. Whisk in 3 tbsp. extra-virgin olive oil, lemon juice, red pepper flakes, and salt and pepper to taste. Stir in cheese to make a dressing.