Gado Gado Salad

Name: Gado Gado Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters sliced (1/4 in. thick) English cucumber; 227 grams green beans, rinsed and ends trimmed; 2 larges hard-cooked large eggs, shelled and quartered lengthwise; 473 milliliters matchstick slivers jicama or 2 cups bean sprouts, rinsed; 170 grams limes (about each), rinsed and halved or quartered; 237 milliliters long, thin carrot shreds; 454 grams thin-skinned potatoes each), scrubbed; 4 servings Salt; 4 servings Crisp shallots and gado gado dressing (recipes follow); 473 milliliters watercress sprigs, rinsed and crisped; 473 milliliters thin strips cooked boned, skinned chicken (see notes)

Gado Gado Salad might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 597 calories, 22g of protein, and 5g of fat. This recipe serves 4. If you have matchstick slivers jicama, shallots and gado gado dressing, long, and a few other ingredients on hand, you can make it. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

Put potatoes in a 2- to 3-quart pan and cover with about 1 inch of water. Bring just to a simmer over high heat, then cover, reduce heat to low, and cook, without letting water bubble, until potatoes are tender when pierced, about 50 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Frying Pan

Drain and immerse in cold water until lukewarm, about 5 minutes, or let stand at room temperature until warm, about 20 minutes.

Ingredients you will need

Water

Cut crosswise into 1/4- to 1/2-inch-thick slices.

Meanwhile, in another 2- to 3-quart pan over high heat, bring about 1 quart water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add green beans and cook until tender to bite, 3 to 6 minutes.

Ingredients you will need

Green Beans

Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.

Ingredients you will need

Water

On dinner plates, arrange equal portions of potato slices, green beans, cucumber, jicama, carrot, eggs, chicken, watercress, and limes. Scatter crisp shallots equally over salads. Spoon gado gado dressing over salads and add salt and juice from limes to taste.

Ingredients you will need

Green Beans

Watercress

Cucumber

Shallot

Whole Chicken

Carrot

Jicama

Potato

Juice

Lime

Egg

Salt

Crisp Shallots and Gado Gado Dressing: In an 8- to 10-inch frying pan, combine 3 tablespoons salad oil and 3/4 cup thinly sliced shallots. Stir frequently over high heat until shallots are well browned, 6 to 8 minutes; lift from pan with a slotted spoon and drain on paper towels.

Ingredients you will need

Salad Oil

Shallot

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add about 1/3 cup chopped fresh jalapeo chilies (with seeds for maximum heat), 1/2 teaspoon coriander seeds, and 1/2 teaspoon cumin seeds to pan; stir often until chilies are lightly browned, about 5 minutes. Scrape mixture into a food processor.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Chili Pepper

Seeds

Equipment you will use

Food Processor

Frying Pan

Add about 2 tablespoons crisp shallots, 1 teaspoon grated lemon peel, 1 teaspoon anchovy paste, 1 tablespoon minced fresh ginger, 2 tablespoons soy sauce, 2 tablespoons packed brown sugar, 1/3 cup lime juice, and 2/3 cup chunky-style peanut butter; whirl until ingredients are well mixed.

Ingredients you will need

Anchovy Paste

Peanut Butter

Fresh Ginger

Brown Sugar

Lemon Peel

Lime Juice

Soy Sauce

Shallot

Add 1 cup canned coconut milk (reduced fat or regular; stir before using) and whirl until well blended. Use, or cover and chill up to 1 week. Makes 2 1/2 cups; allow 1/4 to 1/2 cup per serving.

Ingredients you will need

Canned Coconut Milk