Name: Rockpool green salad with palm sugar dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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

Rockpool green salad with palm sugar dressing

Australian Gourmet Traveller recipe for Rockpool green salad with palm sugar dressing by Neil Perry

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Serves 4

Prep

10M

Cook

Total

15M

Ingredients

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

Main

1.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.

2.Combine salad leaves and herbs, season to taste, add dressing, toss well and serve.

Author Neil Perry Chef and restaurateur

Neil Perry is one of Australia's most celebrated chefs, restaurateurs and cookbook authors. He is behind Double Bay's award-winning Margaret, as well as Song Bird, Next Door and Baker Bleu.

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Styling by Emma Knowles

Ingredients

Method

Main

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