Chef's Recipes

Rockpool green salad with palm sugar dressing

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

By Neil Perry
  • Serves 4
  • 10 mins preparation
  • 5 mins cooking
Rockpool green salad with palm sugar dressing
Rockpool green salad with palm sugar dressing

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.
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  • Author: Neil Perry