Rockpool salad

Neil Perry
Rockpool's signature salad.
Rockpool's signature salad. Photo: William Meppem

A herb-filled salad with a twist on the usual dressing using palm sugar.


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

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.

Serve immediately.