To make the salad

Soak all the lettuce leaves and herbs,except the coriander,in water for 5 minutes,then spin-dry in a lettuce spinner,a handful at a time. Place them on a tray and refrigerate.Don't pile them up in a bucket or bowl.

To make the vinaigrette

Crush the coriander roots,garlic and sea salt to a fine paste with a mortar and pestle.

Place the palm sugar in a small pot over a low heat for about 5 minutes or until it reaches a dark caramel colour. Add the sherry vinegar,and cook for 2 minutes,then allow to cool.

Add the red wine vinegar and the palm sugar mixture to the coriander paste,then whisk in the olive oil.

To serve,place the washed salad greens in a bowl

Pour the dressing over,add the coriander leaves and toss gently.

Season with freshly ground pepper and carefully place on a plate.

Serve immediately.