Smoked Salmon and Broccoli Paysanne Salad
A refreshing paysanne salad with smoked salmon, broccoli, baby greens, and egg, dressed in herb-rich Kewpie Paysanne Dressing.
Ingredients (Serves 2)
- 4 broccoli florets (about 60g)
- 1/2 potato (about 55g)
- 1 pack baby leaf greens (about 50g)
- 2 mushrooms (about 18g)
- 1 boiled egg (about 51g)
- 2 slices smoked salmon (about 30g)
Kewpie Paysanne Salad Dressing, to taste
Instructions
- Divide broccoli into small florets. Wrap in a damp paper towel, microwave (600W) for about 1 minute 30 seconds, cool in water, and drain.
- Peel and cut the potato into bite-sized pieces. Soak briefly in water, then microwave (600W) for about 3 minutes in a damp container covered loosely with plastic wrap.
- Thinly slice the mushrooms after removing their stems.
- Cut the boiled egg into quarters.
- Arrange baby greens on a serving plate, then top with broccoli, potato, mushrooms, smoked salmon, and egg. Drizzle with Kewpie Paysanne Dressing before serving.
Recipe Notes
- Use just-cooked or chilled potatoes and broccoli depending on your desired temperature contrast.
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