- Wipe all the parsley and salad leaves and shake off and then transfer to the plastic bag. Tie and let cool for 30 minutes.
- For dressing: In a bowl, place cheese and gradually beat in the oil , boiling water, vinegar, salt and pepper to form a smooth, thick sauce.
- In a large bowl, place the salad leaves. Take bread and toast it from both sides, and while still warm, rub garlic all over it. Then cut bread slices into cubes and then put in the bowl of salad leaves.
- Over the salad leaves, pour the dressing and then toss well and then serve immediately.