Ingredients (Serves 2)

  • 1/3 bunch kikuna (shungiku / chrysanthemum greens, about 70g), cut into 4cm lengths
  • 3 medium cherry tomatoes (about 36g), halved
  • 2 mushrooms (about 18g), thinly sliced
  • 30g block bacon, cut into 1cm-thick sticks
  • 1 onsen egg (about 51g)

  • Kewpie Paysanne Salad Dressing, to taste

Instructions

  1. Prepare vegetables: cut kikuna into 4cm lengths, halve the cherry tomatoes, and slice mushrooms thinly.
  2. Cut bacon into 1cm sticks and cook in a dry frying pan until golden and crisp.
  3. Assemble the salad by placing kikuna, tomatoes, mushrooms, and bacon in a bowl or on a plate. Top with the onsen egg and drizzle with Kewpie Paysanne Dressing.

Recipe Notes

  • This local salad highlights kikuna’s slightly bitter flavor, which pairs well with the richness of the egg and bacon.

Anmeldung

Haben Sie Ihr Passwort vergessen?

Sie haben noch kein Konto?
Konto erstellen