Baked Leaves Salad
Super easy and modifiable according to the leaves you have available. Unexpectedly cool. Experiment with cabbage, endive, kale, and chicory in different colors to create a dish that stands out to the eye.
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!
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