
Baked Leaves Salad
34m
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 150 °C
In a large bowl, separate the leaves from 1 belgian endive, 1 treviso red chicory, and 1 radicchio
Separate the leaves from 1 castelfranco radicchio and add to the bowl
Separate the leaves and stems from 1 lacinato kale
Separate the leaves and stems from 1 green kale
Separate the leaves and stems from 1 redbor kale
Separate the leaves and stems from 1 savoy cabbage
Separate the leaves from 1 small cabbage and 1 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 150 °C
Cool down the oven to 100 °C and bake for another 30m until dry and crispy
Add 2 tsp 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 2 tbsp of white balsamic vinegar
Blend until combined
Add 2 tbsp 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!
Yield 4 people
Belgian Endive
1Treviso Red Chicory
1Radicchio
1Castelfranco Radicchio
1Lacinato Kale
1Green Kale
1Redbor Kale
1Savoy Cabbage
1Small Cabbage
1Small Red Cabbage
1Dijon Mustard
2 tspLemon
1Parmesan Cheese
to tasteExtra Virgin Olive Oil
2 tbspVegetable Oil
to tasteWhite Balsamic Vinegar
2 tbspSalt
to taste
Equipment
Hand Blender