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.

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.
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
  • 18 tsp. red pepper flakes
  • 14 cup grated pecorino cheese, preferably pecorino rossellino (a sweet-tasting, tomato-coated variety)
  • 1 lb. cavolo nero, trimmed and thinly sliced

Instructions

  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.