Gado Gado Salad

Gado Gado Salad
Photo by James Carrier


  • 2 hard-cooked large eggs, shelled and quartered lengthwise
  • 2 cups thin strips cooked boned, skinned chicken (see notes)
  • 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
  • 8 ounces green beans, rinsed and ends trimmed
  • + 4 more ingredients
    • 2 limes (about 3 oz. each), rinsed and halved or quartered
    • 2 cups watercress sprigs, rinsed and crisped
    • Salt
    • Crisp shallots and gado gado dressing (recipes follow)

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...

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