Iceberg Vegetable Salad with Cheese Sauce

Remove the skin from the carrots. Start by cutting them lengthwise into narrow slices, then cut them into matchstick-sized strips (juliennes).

Carefully clean the leeks, cut away the roots and also cut into fine strips. Blanch in boiling salted water for 1/2 minute (no longer!). Drain and drain well.

Cut the iceberg lettuce into quarters or eighths. Arrange on plates and add the vegetable strips on top.

For the sauce, bring the soup and cream to a boil in a small pan. Add the three cheeses and stir until melted. Allow the sauce to cool slightly.

Finely chop the parsley. Stir into the cheese sauce with the olive oil, the juice of one lemon and the vinegar. Season with salt and pepper.

Spread the sauce evenly over the leaf salad while it is still lukewarm and bring it to the table.

etx#_

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