Adam Liaw's onion vinaigrette

I don’t think you really get to choose your signature dish. It gets chosen for you by the people who eat your food. I never set out to make a salad dressing as a defining dish but the fact of the matter is, everyone who tries this asks for the recipe.

• makes

  1.5 cups

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

Signature Dish At Home

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 small brown onion, very finely grated
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ¼ tsp ground black pepper
• 125 ml (½ cup) grapeseed oil

To serve

• 2 cups picked watercress
• 2 cups baby rocket leaves
• 1 cup baby spinach leaves

This is best made at least 15 minutes before using.

Instructions

1. Combine all the dressing ingredients in a small jar and shake to combine. Rest for about 15 minutes before serving.
2. To serve, place the leaves in a large bowl, drizzle with a little vinaigrette and toss to combine. The remaining vinaigrette will keep refrigerated for 1 month.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Signature Dish At Home

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G