Crispy Bacon Paysanne Salad

Ingredients (Serves 2)

• 1 medium potato (about 110g)
• 2 medium tomatoes (about 78g)
• 2 leaves leaf lettuce (about 40g)
• 1/6 carrot (about 30g)
• 3 mushrooms (about 27g)
• 80g block bacon
• 2 tsp salad oil
• 1 Kewpie boiled egg with light salt (about 55g), halved
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Soak lettuce in cold water, drain, and tear into bite-sized pieces.
2. Cut the tomatoes into quarters. Peel and julienne the carrot into 4cm strips. Trim and thinly slice the mushrooms.
3. Scrub the potato and boil whole with the skin on. Once tender, cut into bite-sized chunks with the skin on.
4. Slice the bacon block into 5mm thick pieces, about 2.5cm wide. Heat oil in a pan and cook until golden and crispy.
5. Layer lettuce on a plate and top with the tomato, carrot, mushrooms, potato, and bacon. Add the halved boiled egg and drizzle with Kewpie Paysanne Dressing.

Recipe Notes

• Boiling the potato with the skin on enhances texture and flavor.