<h1>Bacon and Mushroom Paysanne Salad</h1>

Bacon and Mushroom Paysanne Salad

A hearty paysanne salad with bacon, mushrooms, potato, and soft-boiled egg, all finished with Kewpie Paysanne Salad Dressing.

  1. 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

  1. Soak lettuce in cold water, drain, and tear into bite-sized pieces. Cut tomatoes into wedges.
  2. 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.
  3. Peel the soft-boiled egg and slice in half. Cut the potato (with skin on) into bite-sized pieces.
  4. Cut bacon into 5mm thick, 2.5cm wide slices. Sauté in oil until browned and crispy.
  5. 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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