Gaikotsu no Halloween Paysanne Salad

Ingredients (Serves 2)

• 1 potato (about 110g)
• 1/2 red bell pepper (about 80g)
• 80g kabocha squash
• 3 leaves of leaf lettuce (about 60g)
• 50g purple onion, cut into 1cm rings
• 4 mushrooms (about 36g), halved
• 2 eggs (M size, about 100g total)
• 80g sashimi-grade salmon block, cut into 2cm cubes
• Nori (seaweed), for decoration
• Cooking oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Wrap the unpeeled potato in damp kitchen paper and plastic wrap. Microwave (600W) for about 3 minutes. Peel and cut into bite-sized pieces.
2. Cut two thick rectangular blocks (2cm x 4cm x 2.5cm) from the kabocha. Microwave (600W) for 50 seconds. Shape into gravestones and add nori crosses.
3. Thinly slice remaining kabocha. Cut purple onion into 1cm rings. Halve the mushrooms.
4. Soak lettuce in cold water, drain, and tear into bite-sized pieces.
5. Use a star-shaped cutter on red bell pepper. Dice the rest. Cut salmon into 2cm cubes.
6. Heat oil in a pan. Grill the potato, sliced kabocha, onion, and mushrooms until golden.
7. In the same pan, add more oil. Fry the eggs sunny-side up over low heat, uncovered, for 3–5 minutes. Once cooled, cut the whites into skull shapes with scissors. Add nori to create nose and teeth details.
8. Arrange lettuce on a plate. Top with bell pepper, salmon, grilled items, and pumpkin gravestones. Place the skull-shaped eggs in the center and drizzle with Kewpie Paysanne Dressing.

Recipe Notes

• Microwave times may vary—adjust as needed. Great for Halloween-themed meals.