Preheat the oven at <temperature>150<unit>°C</unit></temperature>

In a large bowl, separate the leaves from <quantity>1</quantity> belgian endive, <quantity>1</quantity> treviso red chicory, and <quantity>1</quantity> radicchio

Separate the leaves from <quantity>1</quantity> castelfranco radicchio and add to the bowl

Separate the leaves and stems from <quantity>1</quantity> lacinato kale

Separate the leaves and stems from <quantity>1</quantity> green kale

Separate the leaves and stems from <quantity>1</quantity> redbor kale

Separate the leaves and stems from <quantity>1</quantity> savoy cabbage

Separate the leaves from <quantity>1</quantity> small cabbage and <quantity>1</quantity> small red cabbage. Chop them into medium pieces

Separate some miscellaneous leaves to plate the final dish. Add everything else to the bowl and drizzle with vegetable oil to taste

Season the leaves with salt to taste and massage them to spread the vegetable oil

Spread the leaves on a baking tray

Bake the leaves for 4m at <temperature>150<unit>°C</unit></temperature>

Cool down the oven to <temperature>100<unit>°C</unit></temperature> and bake for another 30m until dry and crispy

Add <quantity>2<unit>tsp</unit></quantity> of dijon mustard to the bowl of the hand mixer

Add lemon zest to taste

Add grated parmesan cheese to taste

Add salt to taste and <quantity>2<unit>tbsp</unit></quantity> of white balsamic vinegar

Blend until combined

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and blend until combined

Start plating with the raw leaves

Add the roasted leaves interspersed

Serve it with the sauce. The baked leaves salad is ready

Enjoy!