Quail Egg Paysanne Salad
A colorful paysanne salad with quail eggs, avocado, corn, ham, and potato, all finished with Kewpie Paysanne Dressing.
Ingredients (Serves 2)
- 1 medium potato (about 110g)
- 1/2 tomato (about 83g)
- 2 leaves leaf lettuce (about 40g)
- 1/2 avocado (about 70g)
- 4 slices ham (about 60g)
- 1 pack Salad Club boiled quail eggs (about 57g), halved
- 1 pack Salad Club Hokkaido corn (50g)
Kewpie Paysanne Salad Dressing, to taste
Instructions
- Wash the potato, wrap it damp in a paper towel and loosely in plastic wrap, and microwave (600W) for about 3 minutes. Peel and cut into bite-sized pieces.
- Rinse lettuce in cold water, drain well, and tear into bite-sized pieces.
- Cut tomato into quarters. Slice avocado into 1cm rounds. Halve the ham slices. Cut the quail eggs in half.
- Layer the lettuce on a plate. Add the potato, tomato, avocado, ham, quail eggs, and corn. Drizzle generously with Kewpie Paysanne Dressing.
Recipe Notes
- To prepare avocado, slice around the pit, twist to separate halves, remove the seed, and peel carefully.
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