Mushroom and Boiled Egg Paysanne Salad
A chilled paysanne salad with crisp lettuce, mushrooms, tomato, and egg, dressed in herb-rich Kewpie Paysanne Salad Dressing. Inspired by spinning bowl salad.
Ingredients (Serves 2)
- 3 leaves leaf lettuce (about 60g)
- 4 small cherry tomatoes (about 36g)
- 2 mushrooms (about 18g)
- 1 boiled egg (about 51g)
Kewpie Paysanne Salad Dressing, to taste
Instructions
- Soak lettuce in cold water, drain well, and cut into roughly 4cm squares. Halve the cherry tomatoes. Remove stems from mushrooms and slice thinly.
- Cut the boiled egg into wedges, then halve the wedges crosswise.
- In a well-chilled bowl, gently toss the vegetables with Kewpie Paysanne Salad Dressing. Add the egg pieces last and lightly mix to combine.
Recipe Notes
- For best results, chill the bowl, salad ingredients, and utensils before preparing to maintain crispness and flavor balance.
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