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. 


1.5 cups



Skill level

Average: 3.3 (117 votes)


  • 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

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.


This is best made at least 15 minutes before using. 

  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.