Neil Perry’s Rockpool Green Salad with Palm Sugar Dressing
Recipe from gourmettraveller.com.au
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
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.
Combine salad leaves and herbs, season to taste, add dressing, toss well.
Serve with a chilled glass of Pfeiffer Riesling.