"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."
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.