Carrot and Boiled Egg Nest Paysanne Salad

Ingredients (Serves 2)

• 7cm piece of carrot (about 70g)
• 1/4 pack baby leaf greens (about 13g)
• 1/2 pack sprouts (about 15g), root ends trimmed
• 1 boiled egg (about 51g)
• 1 slice ham (about 15g)
• 1 pack Salad Club boiled quail eggs (about 57g)
• 1 tbsp Salad Club Hokkaido corn kernels
• 1 tsp curry powder
• Nori (seaweed), for decorating
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. 
   Color the quail eggs: Mix curry powder with warm water in a small bowl. Soak 3 quail eggs for about 30 minutes until yellow.
2. Peel and slice the carrot into two rounds; cut into small heart shapes. Julienne the remaining carrot using a slicer.
3. Cut ham into one heart shape; julienne the rest.
4. 
   Make the chicken: Use small pieces of nori for eyes. Attach the carrot heart and a corn kernel to the boiled egg using small dry spaghetti pieces to form a chicken face.
5. Arrange the shredded carrot, julienned ham, and sprouts in a donut shape on a plate. Place the egg "chicken" in the center and alternate white and yellow quail eggs around it.
6. Garnish the perimeter with baby leaf greens. Scatter the heart-shaped ham and extra corn, then drizzle with Kewpie Paysanne Dressing.

Recipe Notes

• Dry spaghetti sticks are a handy and edible way to attach decorations for food presentation.