Komatsuna Paysanne Salad
A fresh paysanne salad with raw komatsuna, potatoes, bacon, mushrooms, and quail eggs, finished with Kewpie Paysanne Salad Dressing.
Ingredients (Serves 2)
- 1 medium potato (about 110g)
- 2 stalks komatsuna (about 68g)
- 3 small cherry tomatoes (about 18g)
- 2 mushrooms (about 18g)
- 2 slices bacon (about 40g)
- 1 pack boiled quail eggs (about 57g), halved
- Salad oil, as needed
Kewpie Paysanne Salad Dressing, to taste
Instructions
- Wash the potato and microwave (600W) for about 3 minutes while still damp, wrapped in a paper towel and loosely with plastic wrap. Peel and cut into bite-sized pieces. Cut bacon into 1cm strips.
- Cut komatsuna into manageable lengths for raw serving.
- Quarter the cherry tomatoes. Remove stems from mushrooms and slice thinly. Halve the quail eggs.
- Heat oil in a pan and fry the potato pieces and bacon until golden on both sides.
- Place the komatsuna on a plate, top with the cooked and raw toppings, and drizzle with Kewpie Paysanne Dressing.
Recipe Notes
- Use fresh, tender komatsuna for the best raw texture.
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