Name: Spanish onion, sprout, tomato and lettuce salad
Yield: 6
Ingredients: 1 Spanish onion, thinly sliced; 1 tbsp raw sugar; 4 vine-ripened tomatoes, cut into wedges; 60 ml brown rice vinegar (see note) (¼ cup); 2 tbsp shoyu or soy sauce (see note); 1 cup sprouts (such as sunflower, broccoli or mung bean); ½ iceberg lettuce, coarsely torn; 80 ml extra-virgin olive oil (1/3 cup)

Spanish onion, sprout, tomato and lettuce salad

Gourmet Traveller recipe for Spanish onion, sprout, tomato and lettuce salad by Kylie Kwong.

Ingredients

1 Spanish onion, thinly sliced

1 tbsp raw sugar

4 vine-ripened tomatoes, cut into wedges

60 ml brown rice vinegar (see note) (¼ cup)

2 tbsp shoyu or soy sauce (see note)

1 cup sprouts (such as sunflower, broccoli or mung bean)

½ iceberg lettuce, coarsely torn

80 ml extra-virgin olive oil (1/3 cup)

Method

Main

1.Combine onion, sugar and 2 tsp sea salt in a bowl. Stand for 30 minutes. Add remaining ingredients to bowl, toss to combine and serve.

Note Kylie uses Organic Brown Rice Vinegar, from supermarkets and health food stores. She also uses Spiral Foods Organic Shoyu, available from supermarkets and health food stores.
Notes

Gourmet Traveller contributor Kylie Kwong Award-winning chef and restaurateur

Award-winning chef and restaurateur Kylie Kwong is a long-time Gourmet Traveller contributor. Her monthly column Community x Kylie celebrates the individuals helping to build a stronger community. After closing her popular South Eveleigh canteen Lucky Kwong in 2024, Kwong is now a Powerhouse Associate, working on programs encompassing food, learning and residencies for the museum.

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Styling by Lynsey Fryers

Ingredients

Method

Main

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