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 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
- 2 cups picked watercress
- 2 cups baby rocket leaves
- 1 cup baby spinach leaves
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.
- Combine all the dressing ingredients in a small jar and shake to combine. Rest for about 15 minutes before serving.
- 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.