1. For salad, soak all the lettuce leaves and herbs in cold water for 5 minutes and spin-dry in a lettuce spinner, a handful at a time. Place on trays and refrigerate. Don't pile them up in a bucket or bowl.
2. For vinaigrette, crush the coriander roots, garlic and sea salt to a fine paste with a mortar and pestle. Place the palm sugar with a splash of water in a small saucepan over low heat and cook for 5 minutes or until it becomes syrupy. Add the sherry vinegar, and cook for 2 minutes, allow to cool. Add the red wine vinegar, a pinch of salt and coriander paste and whisk in olive oil.
3. To serve, place the washed salad greens in a large mixing bowl. Pour the dressing over, add coriander leaves and toss gently with clean hands.
4. Season with freshly ground pepper and carefully place in a large serving bowl.