Potato, Broccoli, and Shrimp Paysanne Salad
A warm paysanne salad of shrimp, potato, broccoli, and fried egg, finished with Kewpie Paysanne Dressing and crispy onions.
Ingredients (Serves 2)
- 1 medium potato (about 110g)
- 1/2 head of broccoli (about 110g)
- 100g small shrimp (peeled and deveined)
- 1 medium egg (about 51g)
- 1 tsp salt
- Pinch of black pepper
- 1 pack Salad Club Fried Onion (10g)
- 4 tbsp Kewpie Paysanne Salad Dressing
Instructions
- Wash the potato and microwave (600W) for about 4 minutes while still damp, wrapped in a dry paper towel and loosely with plastic wrap. Peel and cut into bite-sized pieces.
- Separate broccoli into small florets. Remove the vein from the shrimp.
- Boil the broccoli in salted water until tender, then drain. Quickly boil the shrimp in the same water and drain.
- Heat a pan with oil and crack in the egg. Cook uncovered on low heat for 3–5 minutes, or until the yolk is done to your liking.
- Plate the potato, broccoli, and shrimp. Top with the fried egg, drizzle with Kewpie Paysanne Dressing, and sprinkle with black pepper and fried onions.
Recipe Notes
- Microwave times may vary; adjust based on your appliance and potato size.
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