Neil Perry's Rockpool salad. Photo: William Meppem
3 heads mache (lamb's lettuce)
hearts of 6 small lettuces such as red oak, endive, cos and radicchio
8 sprigs watercress
1/2 bunch tarragon
1/2 bunch dill
1/2 bunch chervil
6 chives, cut into 2.5cm lengths
2 tbsp chopped coriander leaves
freshly ground white pepper
b>Palm sugar vinaigrette
2 coriander roots
1 clove garlic
1 tsp sea salt
3 tbsp palm sugar
10ml sherry vinegar
25ml red-wine vinegar
80ml best-quality extra virgin olive oil
To make the salad
Soak all the lettuce leaves and herbs, except the coriander, in water for 5 minutes, then spin-dry in a lettuce spinner, a handful at a time. Place them on a tray and refrigerate.Don't pile them up in a bucket or bowl.
To make the vinaigrette
Crush the coriander roots, garlic and sea salt to a fine paste with a mortar and pestle.
Place the palm sugar in a small pot over a low heat for about 5 minutes or until it reaches a dark caramel colour. Add the sherry vinegar, and cook for 2 minutes, then allow to cool.
Add the red wine vinegar and the palm sugar mixture to the coriander paste, then whisk in the olive oil.
To serve, place the washed salad greens in a bowl
Pour the dressing over, add the coriander leaves and toss gently.
Season with freshly ground pepper and carefully place on a plate.
- Main Ingredients - Lettuce
- Cuisine - Italian
- Course - Side Dish