Haruno Yasai no Paysanne Salad

Ingredients (Serves 2)

• 1/8 head spring cabbage (about 100g)
• 2 small new potatoes, skin on (about 80g)
• 2 green asparagus spears (about 32g)
• 2 medium cherry tomatoes (about 24g)
• 2 frankfurter sausages (about 60g)
• 1 egg (about 51g)
• Cooking oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Cut cabbage into wedges. Peel the lower half of the asparagus and cut into thirds. Score the sausages diagonally.
2. Wash new potatoes thoroughly. Wrap while still wet in a paper towel and loosely cover with plastic wrap. Microwave (600W) for 3 minutes, then cut into bite-size pieces.
3. Heat oil in a frying pan and sauté the cabbage, asparagus, potatoes, and tomatoes until golden. Transfer to a plate.
4. In the same pan, add oil and cook the egg sunny-side up over low heat for 3–5 minutes, uncovered, until the yolk reaches desired doneness.
5. Add the egg to the plate and drizzle with dressing.

Recipe Notes

• Use fresh spring vegetables for the best flavor. Adjust microwave time based on potato size.