Recipes

Cavolo Nero Salad with Pecorino Rossellino

  • 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
  • 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

instruction 0

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.

instruction 1

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.

instruction 2

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

Want More Saveur?

Get our favorite recipes, stories, and more delivered to your inbox.