Gado Gado Salad

Gado Gado Salad
Photo by James Carrier


  • 2 hard-cooked large eggs, shelled and quartered lengthwise
  • Salt
  • 1 cup long, thin carrot shreds
  • 2 cups matchstick slivers jicama or 2 cups bean sprouts, rinsed
  • 1 cup sliced (1/4 in. thick) English cucumber
  • 4 thin-skinned potatoes (4 oz. each), scrubbed
  • 2 limes (about 3 oz. each), rinsed and halved or quartered
  • + 4 more ingredients
    • 2 cups watercress sprigs, rinsed and crisped
    • Crisp shallots and gado gado dressing (recipes follow)
    • 2 cups thin strips cooked boned, skinned chicken (see notes)
    • 8 ounces green beans, rinsed and ends trimmed

1. 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. Drain and immerse in cold water until lukewarm, abo...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network