Boiled Egg and Potato Paysanne Salad

Ingredients (Serves 2)

• 1 medium potato (about 110g)
• 3 small broccoli florets (about 45g)
• 1/6 carrot (about 30g)
• 1 leaf leaf lettuce (about 20g)
• 1 boiled egg (about 51g)
• 2 slices of ham
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Wash the potato, wrap it damp in a dry paper towel and loosely in plastic wrap. Microwave (600W) for about 3 minutes, then peel and cut into bite-sized pieces.
2. Separate broccoli into small florets, wrap in a damp paper towel, place in a microwave-safe container, loosely cover with plastic wrap, and microwave (600W) for about 1 minute. Cool in water and drain.
3. Peel and julienne the carrot. Soak lettuce in cold water, then drain and tear into pieces. Cut the boiled egg in half.
4. Arrange the potato, broccoli, carrot, lettuce, ham, and boiled egg on a plate. Drizzle with Kewpie Paysanne Salad Dressing before serving.

Recipe Notes

• Adjust microwave cooking times based on your appliance and ingredient size.