• 500g of mixed leaves, the freshest available

Dressing ingredients

  • 250g palm sugar
  • 150g jerez vinegar
  • 150ml red wine vinegar
  • 1 bunch coriander root
  • 5 cloves of garlic
  • 1.2 litres extra virgin olive oil
  • Salt to taste

Author of this recipe

Stephen Seckold

Stephen Seckold

Chef / restaurant

“By changing our salads with the seasons, we have a new set of tastes, colours and textures to work with every three months. This makes it interesting for our customers and the Flying Fish team.... Read more

"The sweet crunchy hearts of the gem lettuce are the best for this leafy salad", says Stephen Seckold, Executive Chef at Flying Fish in Sydney, Australia. "Add your favourite coloured leaves, a few micro herbs if you wish, and the salad is complete."

Total votes: 757


Immerse separated lettuce leaves into a bowl filled with ice and cold water.
Place leaves into a salad spinner and spin off excess water. Place in a bowl and set aside.
Dressing: Finely chop coriander root & garlic. Caramelise sugar in a heavy based pot until golden.
Stop the cooking process by adding vinegars, coriander & garlic. Return to boil.
Remove from heat and allow to cool. Add oil & salt. Chill.
Toss dressing with leaves just before serving and arrange on a plate.

Tips from the author

This dressing makes over 1 litre but can be kept for 1 month refrigerated. Jerez vinegar is sherry wine vinegar. 

Top salad with roasted nuts and crumbled blue cheese.

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