Gado-gado salad (composed salad of blanched vegetables and a peanut vinaigrette) |

Preparation time: 30 min

• Gado Gado Vinaigrette

  Combine all of the ingredients in a blender and blend until nice and smooth.  Season to taste is necassary and set aside for now.

• Gado Gado Salad

  Set a large stock boil of salted water to boil.

   Cut the potatoes into quarters, transfer them to a pot of salted cold water, bring to a light boil and cook until nice and tender.

  Cut the green onion diagonally and finely slice the cillantro.  Crush the nuts until the desired size is reached.

  Remove the stems from the green beans and cut them into bite sized pieces.  Cut the cucmber insto slices.  Removethe seeds from the tomatoes and cut them into medium cubes.  Peel and slice the carrots.  Cut the tofu into small strips.

  In the stock pot of salted boiling water, individually blanch the carrots and green beans and then run them under cold water to avoid over cooking them.

  Next, boil the eggs for 9 minutes, remove them and pass under cold water before peeling them and cutting them into quarters lengthwise.

  In a large mixing bowl combine the potatoes, green beans, tofu, tomatoes and carrots.  Drizzle with enough vinaigrette to coat the salad.  Combine gently so as not to break the different elements.

  Transfer the salad to individual serving bowls and garnish with the egg quarters, fresh herbs, crushed nuts and drizzle with a little extra vinaigrette.  Enjoy!

  Mettez la salade dans le fond de chaque bol et garnissez des herbes fraîches, les quartiers d'oeufs et des arachides. Ajouter un filet de vinaigrette sur le dessus et bonne apetit!