Usagi to Irodori Yasai no Paysanne Salad

Ingredients (Serves 2)

• 1 potato (about 110g)
• 3 leaves leaf lettuce (about 60g)
• 4 small cherry tomatoes (about 36g)
• 2 green asparagus spears (about 32g)
• 1/2 carrot (about 90g)
• 1 small broccoli floret (about 15g)
• 1 boiled egg (about 51g)
• 3 slices ham (about 45g)
• Nori (seaweed), for decoration
• Salt, to taste
• 1 tsp cooking oil
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Slice the boiled egg in half lengthwise. Cut out 4 bunny ears from the ham, and use a straw to punch out 4 small circles for cheeks. Create a bunny face using nori.
2. Soak lettuce in cold water and tear into bite-size pieces.
3. Peel lower half of asparagus and cut into thirds. Divide broccoli into small florets. Wrap in damp paper towel, microwave (600W) for 40 seconds, then cool in water and drain. Halve the cherry tomatoes.
4. Julienne carrot, mix with salt in a bowl, let sit 5 minutes, then squeeze out moisture.
5. Wash potato and microwave (600W) with damp paper towel and loose plastic wrap for 4 minutes. Cut into 8 wedges without peeling, and fry in oil until golden.
6. On the plate, place broccoli and carrot to form a carrot shape at the front.
7. Fill the remaining area with lettuce, the rest of the broccoli and asparagus, cherry tomatoes, potatoes, and ham. Place the bunny egg in the center and drizzle with dressing.

Recipe Notes

• Perfect for Easter or spring-themed meals. Adjust microwave times as needed.