Cavolo Nero Salad with Pecorino Rossellino

  • Serves

    serves 4


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 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


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.

Step 3

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

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