Colorful Vegetable Paysanne Salad

Ingredients (Serves 2)

• 3 leaves leaf lettuce (about 60g)
• 1/2 medium potato (about 54g), skin-on, cut into bite-sized pieces
• 4 small cherry tomatoes (about 36g), halved
• 10g red chicory leaves
• 30g green beans, trimmed and boiled with a pinch of salt
• 20g carrot, julienned
• 1 mushroom (about 9g), thinly sliced
• 1 egg (about 51g)
• 30g bacon, cut into 5mm thick, 2.5cm wide strips
• Salt, to taste
• Salad oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Rinse lettuce in cold water and tear into bite-sized pieces. Microwave potato pieces (600W) for about 1 minute 30 seconds until tender.
2. Halve tomatoes. Separate red chicory into individual leaves. Boil green beans in salted water, then cool and drain. Prepare carrot and mushroom slices.
3. Cook bacon in a dry pan until crispy. Remove, then add a bit of oil and pan-fry the potatoes until lightly browned. Season with salt and remove.
4. In the same pan, fry the egg on low heat for 3–5 minutes without a lid until the yolk is done to your liking.
5. Assemble: place lettuce on the base of the plate. Top with vegetables, bacon, and potatoes. Add the fried egg in the center and finish with Kewpie Paysanne Dressing.

Recipe Notes

• Using a mix of raw and cooked vegetables adds depth and texture to the salad.