Ingredients

• 3 heads mache (lamb
• Hearts of 6small lettuces such as red oak, endive, cos and radicchio
• 8 sprigs watercress
• ½ bunch tarragon
• ½ bunch dill
• ½ bunch chervil
• 6 chives, cut into 2.5cm lengths
• Freshly ground white pepper
• 2 tablespoons chopped coriander leaves

• 2 coriander roots, washed and scraped
• 2 cloves garlic
• 1 teaspoon sea salt
• 3 tablespoons palm sugar
• 2 tablespoons sherry vinegar
• 1 tablespoon red-wine vinegar
• 120ml best-quality extra virgin olive oil

Method

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.