Leaf Lettuce Salad with Sautéed Mushrooms and Thick-Cut Bacon
A savory salad featuring sautéed shimeji mushrooms and thick-cut bacon on fresh lettuce, topped with Kewpie Grated Onion Dressing.
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
- Trim the shimeji mushrooms and separate them into small clusters.
- Rinse the leaf lettuce in cold water, drain well, and tear into bite-sized pieces.
- Cut the bacon into thick strips (5mm thick, 2.5cm wide).
- 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.
- 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.
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