Niwatori Oyako no Paysanne Salad

Ingredients (Serves 2)

• 3 leaves of lettuce (about 87g)
• 2 new potatoes (about 78g)
• 4 green asparagus (about 64g)
• 1/3 carrot (about 60g)
• 3 medium cherry tomatoes (about 36g)
• 80g block bacon
• 1 slice ham (15g)
• 1 egg (M size, about 51g)
• Nori (seaweed), for decoration
• Salt, to taste
• Cooking oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste
• 
  Salad Club Hokkaido Corn (Whole) – 2 tablespoons

Instructions

1. Cut new potatoes into bite-sized pieces with skin on, soak briefly, and microwave (600W) with wrap for about 2 minutes.
2. Slice lettuce into 2cm strips and soak in cold water. Julienne carrot, sprinkle with salt, and let soften.
3. Peel lower half of asparagus. Cut bacon into 1cm pieces.
4. Use wide straw to cut 2 round cheeks from ham for hen, and thin straw for chick cheeks. Shape hen's comb and finely chop the rest of the ham.
5. Heat oil in a pan and grill the potatoes and asparagus with bacon until golden.
6. In the same pan, add oil and fry the egg sunny-side up (no lid) for 3–5 minutes. Cool and cut the white into an oval; cut the leftover white into hand shapes.
7. Assemble the hen face using ham cheeks and nori eyes. On the yolk, add chick's ham cheeks, nori eyes and feet, and corn beaks. Use extra egg white for hen's wings.
8. Arrange julienned carrots in a ring on the plate, place chopped ham in the center, surround with lettuce, then add grilled items, tomato wedges, and corn. Place the egg hen and chick in the center and drizzle with dressing.

Recipe Notes

• Perfect for Easter gatherings. Adjust microwave times as needed.