Plenty of Egg Paysanne Salad

Ingredients (Serves 2)

• 1 bag Salad Club 10-Ingredient Salad (lettuce, paprika) – 160g
• 1/2 potato (54g)
• 4 small cherry tomatoes (36g), halved
• 4 green beans (29g), halved
• 1 mushroom (9g), thinly sliced
• 30g bacon block, cut into 5mm thick × 2.5cm wide pieces
• 1 tbsp salad oil
• 1 pouch Kewpie Egg Salad Base ("Tamagosarada") – 136g
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Wash the potato, leave it wet, wrap in dry paper towel and loosely in plastic wrap. Microwave (600W) for about 1 minute 30 seconds. Cut into bite-sized pieces. Trim the green beans and cut in half.
2. Halve the cherry tomatoes. Slice the mushroom thinly.
3. In a dry frying pan, cook the bacon pieces until browned. Remove and set aside.
4. Add oil to the same pan and lightly sear the potato pieces until slightly crisped.
5. While still in the pouch, crush the boiled egg inside the Kewpie egg salad with your hands until it reaches your preferred texture.
6. Arrange the bagged salad mix on a serving plate. Top with the vegetables, bacon, and potato. Place the crushed egg salad in the center and finish with the paysanne dressing.

Recipe Notes

• Adjust microwave times to suit your appliance.
• For best flavor, crush the egg salad just before serving to enjoy a freshly mixed texture.