Bacon and Carrot 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
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Soak lettuce in cold water, drain well, and tear into bite-sized pieces.
2. Cut the tomatoes into quarters. Peel and julienne the carrot into 4cm sticks. Trim and thinly slice the mushrooms.
3. Scrub the potato and boil it whole in water until tender, about 13 minutes. Leave the skin on and cut into bite-sized chunks.
4. Cut bacon into 5mm-thick slices, about 2.5cm wide. Heat oil in a pan and cook the bacon until browned on the surface.
5. Arrange the lettuce on a plate, then top with the vegetables, potato, and bacon. Drizzle generously with Kewpie Paysanne Salad Dressing before serving.

Recipe Notes

• Leaving the potato skin on adds texture and rustic appeal to the dish.