Salade de légumes-feuilles au fromage

Ingrédients

• 3 large kale leaves (separated from the stem)
• 1.5 cups iceberg lettuce (chopped; Cos, Gem, or Butter lettuce is also great here)
• 1.5 cups rocket (arugula, roughly chopped)
• 1 cup chopped parsley
• 2 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 small clove garlic (grated or minced)
• 30 grams Parmesan cheese (grated finely (1 oz.))
• 30 g cheddar cheese (or Tasty, grated (1 oz.))
• 1 teaspoon Dijon (or yellow mustard)
• 1-2 tablespoons lemon juice

Préparation

1. 1

   Wash and drain the leafy greens and chop them roughly. If using kale, I recommend massaging it first to break down its fibres. This will make it softer and less chewy, and gentler on the tummy. To do so, sprinkle kale with a tiny bit of salt and lemon juice (if you like it tangy), grab handfuls and scrunch them a few times between your until wet and bruised.

2. 2

   In a large bowl, combine the dressing ingredients. It will look quite thick at this stage. Once you add the greens, use your hands to mix everything through.