Ingredients (Serves 2)

• 1 pack shimeji mushrooms (about 100g), trimmed and separated
• 3 leaves of leaf lettuce (about 60g)
• 3 small cherry tomatoes (about 27g), quartered
• 50g block bacon, cut into 5mm thick, 2.5cm wide strips
• Pinch of salt
• Pinch of black pepper
• Salad oil – as needed
• 
  Kewpie Grated Onion Dressing – to taste

Instructions

1. Trim the shimeji mushrooms and separate them into small clusters.
2. Rinse the leaf lettuce in cold water, drain well, and tear into bite-sized pieces.
3. Cut the bacon into thick strips (5mm thick, 2.5cm wide).
4. In a dry frying pan, cook the bacon until browned. Add a little oil and sauté the mushrooms until golden. Season with salt and pepper.
5. Arrange the lettuce on a plate, top with the sautéed mushrooms and bacon, and garnish with quartered cherry tomatoes. Drizzle with Kewpie Grated Onion Dressing.