Grilled Vegetable Paysanne Salad

Ingredients (Serves 2)

• 1 tomato (about 170g), sliced into 1.5cm rounds
• 1 medium potato (about 110g)
• 1 eggplant (about 72g), halved lengthwise and scored
• 4 green asparagus spears (about 64g), peeled and halved
• 2 leaves leaf lettuce (about 40g)
• 1 boiled egg (about 51g), halved
• 4 slices ham (about 60g)
• Salad oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Microwave the washed potato, still damp, wrapped in a dry paper towel and loosely with plastic wrap (600W) for about 3 minutes. Peel and cut into bite-sized chunks.
2. Slice tomato into 1.5cm rounds. Halve eggplant lengthwise, score diagonally, then cut crosswise. Soak in water and drain. Peel the lower half of each asparagus spear and cut in half.
3. Rinse lettuce in cold water, drain well, and tear into pieces.
4. Heat oil in a frying pan and grill the potato, tomato, eggplant, and asparagus until lightly browned and tender.
5. On a plate, arrange lettuce as a base. Top with grilled vegetables, ham slices, and halved boiled egg. Finish with Kewpie Paysanne Dressing.

Recipe Notes

• Use medium heat to grill the vegetables for even color and a tender bite without burning.