Rockpool green salad with palm sugar dressing


You'll need

1 baby cos lettuce, leaves separated 60 gm mixed bitter leaves, such as radicchio, and white and red witlof ¼ cup (loosely packed) chervil leaves 2 tbsp each of (loosely packed) watercress and tarragon leaves 3 chives, cut into 2cm lengths 2 tsp coarsely chopped dill   Palm sugar dressing 1 tsp light palm sugar 2½ tbsp extra-virgin olive oil 2 tsp each of sherry and red wine vinegar ¼ clove of garlic, crushed Pinch each of finely chopped chervil and chives

Method

  • 01
  • For dressing, heat palm sugar in a small saucepan for 1½ minutes over high heat or until caramelised, add 1 tbsp water to deglaze, remove from heat, then gradually add oil, vinegars and garlic, whisking to combine. Add herbs.
  • 02
  • Combine salad leaves and herbs, season to taste, add dressing, toss well and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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