Indonesian Gado-gado salad (translates to “mix-mix”)
For the salad:
- 400g potatoes
- 4 large free-range eggs
- 400g firm tofu (soybean curd)
- Sesame oil
- ½ Chinese cabbage
- 2 ripe tomatoes
- 1 handful of radishes
- ½ cucumber
- 2 handfuls beansprouts (ready to eat)
- ½ bunch of fresh coriander
- 1 fresh bird’s-eye chilli (optional)
For the sauce
- 1 clove of garlic
- 50g palm sugar
- 120g crunchy peanut butter
- 1-2 fresh red chillies
- 2 limes, juiced
- 2 tsp fish sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp tamarind paste
1 Minecraft 0.6 1 Escape Map. Peel the potatoes and cook in boiling salted water for about 15 minutes, or until tender. Then halve or slice.
2. Soft-boil the eggs for 6 minutes, or longer if you prefer them more cooked.
3. Cut the tofu into 2 ½ cm chunks and fry in sesame oil for 15 minutes, or until golden, then sprinkle lightly with salt.
4. Finely shred the cabbage if you want it raw, if you’d rather cook it, cut it into 2cm slices.
5. Cut the tomatoes into wedges, quarter the radishes and slice the cucumber. Season with a little salt.
6. Put all the sauce ingredients into a blender, peel the garlic and grate in the palm sugar (if needed), then blitz until smooth.
7. Pick a few coriander leaves, add some finely sliced fresh chilli (if using) and toss together.
American Cobb salad
- 8 slices thick-cut bacon, chopped
- 4 large eggs
- 170g skinless, boneless chicken breasts
- Zest (in wide strips) and juice of 1 lemon
- 2 bay leaves
- 2 sprigs thyme
- 1 tbsp black peppercorns
- ¼ cup apple cider vinegar
- ½ onion, finely chopped (about 2 tbsp)
- 1 tbsp Dijon mustard
- ¼ cup extra-virgin olive oil
- Freshly ground pepper
- 2 avocados
- 2 tomatoes, chopped
- 1 large bibb lettuce, torn into pieces
- 2 heads romaine lettuce, cut into pieces
- 114g blue cheese, crumbled
1. Cook the bacon over medium heat until crisp and transfer onto paper towels to drain.
2. Place the eggs in a saucepan and cover with cold water. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand for 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
3. Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken. Bring to a simmer over medium heat (don’t boil) and cook for about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
4. Make the dressing by whisking the vinegar, onion, mustard and ½ teaspoon salt in a serving bowl. Whisk in the olive oil and season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
5. Halve, pit and dice the avocados. Season the tomatoes with salt. Add both lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
- ¼ cup fine bulgur wheat
- 1 small garlic clove, minced (optional)
- Juice of 2 large lemons
- 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
- ¼ cup chopped fresh mint
- ½ kg ripe tomatoes, very finely chopped
- 1 bunch spring onions, finely chopped
- ¼ cup extra virgin olive oil
- 1 romaine lettuce heart, leaves separated, washed and dried
- Place the bulgur in a bowl, and cover with water. Soak for 20 minutes, until slightly softened.
- Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
- Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, green onions and salt. Leave at room temperature or in the fridge for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.