Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
1 cup coarse fresh bread crumbs
2 tbsp. melted butter
Kosher salt and freshly ground black pepper
1 garlic clove, 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
2 tbsp. melted butter
Kosher salt and freshly ground black pepper
1 garlic clove, 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
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.
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.
3. Add cavolo nero; toss. Serve sprinkled generously with the bread crumbs, more grated pecorino, and a drizzle of extra-virgin olive oil.
SERVES 4
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