Northwest NEWS

August 2, 1999

Home & Garden

Dining In: Salads from around the world

gado gado

Gado Gado

(An Indonesian salad with Chinese, Indian, Arabian, and European influences)
   1/4 pound green beans, cut into 2-inch pieces
   1/3 medium cauliflower, broken into florets
   1 small cabbage, about 2 1/2- pounds, quartered, cored and cut vertically into 3/4-inch strips
   3 medium carrots, cut diagonally into 1/2-inch strips.
   1 pound fresh bean sprouts
   3 boiled red-skinned potatoes, peeled
   3 hard-cooked eggs, cut in wedges
   2 shallots, coarsely chopped
   1 garlic clove, coarsely chopped
   1-inch piece fresh ginger, peeled and coarsely chopped
   3 fresh, small red chiles, or 1/2 tsp. cayenne pepper
   2 strips lemon zest, 2-inches x 1/2-inch
   1 tsp. ground coriander
   1 tsp. ground paprika
   2 Tbsp. apple juice concentrate
   2 c. chicken broth
   1/2 c. chunky peanut butter
   2 Tbsp. soy sauce

For the salad:
   In a large pot of boiling water, cook the green beans 4 minutes, until tender-crisp. Remove with a slotted spoon and immediately plunge in a bowl of ice water until the beans are cool. Remove the beans and drain in a colander. Set aside. Repeat this procedure to cook the cauliflower, cabbage, and carrots, using the same boiling water and bowl of ice water. Add the bean sprouts to the boiling water. Cook 1 minute; cool in the ice water and drain.

For the dressing:
   Put the shallots, garlic, ginger, chiles or cayenne, and lemon zest in a food processor. Pulse to chop, then scrape down the sides of the bowl. Add the coriander, paprika, and apple juice concentrate. Process until finely chopped, scraping down the sides of the bowl 2-3 times. In a medium, non-stick skillet over medium-high heat, cook the shallot mixture 1 minute, stirring occasionally. Add the broth and peanut butter. Bring to a boil and simmer, mashing the peanut butter with a wooden spoon to blend it into a liquid. Mix in the soy sauce. When the sauce has the thickness or heavy cream, remove the pan from the heat, about 4 minutles.

To assemble the Gado Gado:
   Place the cabbage in one layer on a large platter. Arrange the carrots and green beans in a ring around the edge of the cabbage. Add the bean sprouts, covering all but the tips of the beans and carrots. Cut the potatoes into 3/4-inch slices and arrange them over the sprouts. Spoon the warm dressing over the potatoes and sprouts, leaving just the tips of the beans and carrots showing. Place the egg wedges on top of the dressing. Spoon the rest of the dressing over the cabbage. Set the cauliflower in a ring around the cabbage.

New Zealand Kiwifruit Salad

   4 kiwifruit
   1 large tomato
   1 cucumber
   2 avocados
   Fresh basil springs
   Juice of 1 orange (1/2 cup)
   1 tsp. balsamic vinegar
   1/2 tsp. Dijon-style mustard

   Wash and trim ends from kiwifruit. Cut into 1/4-inch thick slices. Cut tomato into wedges. Slice cucumber. Peel and slice avocados. Arrange ingredients equally on four salad plates. Garnish with basil sprigs. Whisk together orange juice, vinegar, and mustard until thoroughly combined. Drizzle over salad to serve. Makes 4 servings.

Citrus Ambrosia

   3 large egg yolks
   2/3 c. sugar
   1 Tbsp. fresh lemon peel, grated
   1/3 c. lemon juice
   1/3 c. butter, melted
   3 small oranges, peeled and sliced
   1 large apple, sliced
   3/4 c. grapes

   Mix the egg yolks with the sugar, lemon peel, lemon juice, and butter in a double broiler set over simmering water. Whisk constantly until the sauce is thickened, about 15-20 minutes. Remove from heat; cover and chill. Toss orange slices, apple slices, and grapes together and then divide them equally among 5 serving bowls. Top with chilled sauce. Garnish with a sprig of fresh mint. Makes 5 servings.

Ranch Tuna Salad

   1/2 bottled ranch dressing
   2 6-oz. cans of solid white albacore tuna packed in water, drained and flaked
   1/2 c. diced celery
   1/4 c. diced green onions

   Combine all ingredients in a large mixing bowl. Chill in the refrigerator for at least 30 mintes before serving.

Fresh Summer Tomato Salad

   2 medium tomatoes, thinly sliced
   1 medium cucumber, thinly sliced
   1 small onion, thinly sliced
   1/2 c. ranch dressing
   Lettuce leaves

   In medium bowl, combine tomatoes, cucumber, and onion; toss gently. Add salad dressing and mix well. Line salad bowl with lettuce; fill with tomato mixture. Serve cold. Makes 3-4 cups.

Relish Salad

   2 Tbsp. lemon juice or wine vinegar
   1 cloves garlic, minced
   1 c. cooked rice
   1/4 c. chopped walnuts
   1/4 c. minced green onions
   2 Tbsp. chopped parsley
   Salt and pepper to taste, if desired

   Add the lemon juice and garlic and beat vigorously to combine the ingredients. Add the rice, walnuts, green onion, and parsley. Season with salt and pepper to taste. Makes 4 servings.