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New York

AVOCADO, GADO GADO

New York

AVOCADO, GADO GADO

BEST NEW BISTRO

AVOCADO, GADO GADO

AVOCADO, GADO GADO, CUCUMBER PEANUT RELISH

Serves 1

Step 1: Green Goddess
Combine all ingredients in a blender and blend until smooth. Cool down over ice.

For the Green Goddess Dressing

  • 1T chives, blanched
  • 1T tarragon, blanched
  • 1T chervil, blanched
  • 1T parsley, blanched
  • 1T dill, blanched
  • 1 piece jalapeno, with seeds
  • 1 garlic clove, germ removed
  • 1 lemon peel, pith removed
  • Half a ripe avocado
  • Half a ripe avocado
  • 1 cup grapeseed oil

Step 2: Cucumber Peanut Relish
Combine and mix right before serving. 

For the Cucumber Peanut Relish

  • ½ cup cucumber, brunoise
  • ¼ cup peanuts, toasted, chopped
  • 1T Thai basil, chiffonade
  • 1T cilantro, chiffonade
  • 1 garlic clove, minced
  • ¼ cup rice vinegar
  • ¼ cup fish sauce
  • 4T lime juice
  • 2T honey
  • 3T Sambal Oelek
  • 1tsp salt

Step 3: Quail Eggs
Bring water to a boil, and cook the quail eggs for exactly 2.5 minutes. Transfer to an ice bath, remove shells.

Step 4: Plate
Assemble all of the salad ingredients in a bowl, toss with green goddess dressing and top with quail eggs (sliced in half) and cucumber peanut relish.

To serve

  • Bean sprouts
  • Toasted sunflower seeds
  • 1 avocado, diced
  • Radish, sliced thin
  • Micro basil
  • Sunflower sprouts
  • Micro cilantro
  • Maldon salt
  • Sliced scallions

by Cédric Vongerichten

WAYAN

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