Kikuna Paysanne Salad
A Japanese-local paysanne salad featuring kikuna (shungiku), bacon, cherry tomatoes, and an onsen egg, finished with Kewpie Paysanne Salad Dressing.
Ingredients (Serves 2)
- 1/3 bunch kikuna (shungiku / chrysanthemum greens, about 70g), cut into 4cm lengths
- 3 medium cherry tomatoes (about 36g), halved
- 2 mushrooms (about 18g), thinly sliced
- 30g block bacon, cut into 1cm-thick sticks
- 1 onsen egg (about 51g)
Kewpie Paysanne Salad Dressing, to taste
Instructions
- Prepare vegetables: cut kikuna into 4cm lengths, halve the cherry tomatoes, and slice mushrooms thinly.
- Cut bacon into 1cm sticks and cook in a dry frying pan until golden and crisp.
- Assemble the salad by placing kikuna, tomatoes, mushrooms, and bacon in a bowl or on a plate. Top with the onsen egg and drizzle with Kewpie Paysanne Dressing.
Recipe Notes
- This local salad highlights kikuna’s slightly bitter flavor, which pairs well with the richness of the egg and bacon.
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