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
- 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
- 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.
- 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.
- Add cavolo nero; toss. Serve sprinkled generously with the bread crumbs, more grated pecorino, and a drizzle of extra-virgin olive oil.