Bacon and Mushroom Paysanne Salad
A hearty paysanne salad with bacon, mushrooms, potato, and soft-boiled egg, all finished with Kewpie Paysanne Salad Dressing.
Ingredients (Serves 2)
- 1 medium potato (about 110g)
- 2 medium tomatoes (about 78g)
- 2 leaves green leaf lettuce (about 48g)
- 1/6 carrot (about 30g), julienned into 4cm strips
- 3 mushrooms (about 27g), thinly sliced
- 80g block bacon
- 1 egg (about 51g)
- 2 tsp salad oil
Kewpie Paysanne Salad Dressing, to taste
Instructions
- Soak lettuce in cold water, drain, and tear into bite-sized pieces. Cut tomatoes into wedges.
- Boil the whole potato in water. Once boiling, add the egg and boil for 6 minutes for a soft center. Remove the egg and cool in water. Continue boiling the potato another 7 minutes until fully tender.
- Peel the soft-boiled egg and slice in half. Cut the potato (with skin on) into bite-sized pieces.
- Cut bacon into 5mm thick, 2.5cm wide slices. Sauté in oil until browned and crispy.
- Arrange lettuce on a plate. Add the tomato, carrot, mushrooms, potato, and bacon. Top with the halved egg and drizzle with Kewpie Paysanne Dressing.
Recipe Notes
- Use the same pot for both egg and potato for efficiency. Adjust boiling times based on size.
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