Warm Potato and Bacon Paysanne Salad

Ingredients (Serves 2)

• 1 medium potato (about 110g)
• 3 leaves leaf lettuce (about 60g)
• 2 small cherry tomatoes (about 18g)
• 2 mushrooms (about 18g)
• 1 medium egg (about 51g)
• 50g bacon
• Salad oil, as needed
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Wash the potato and microwave (600W) for about 3 minutes while still damp, wrapped in a dry paper towel and loosely covered with plastic wrap. Peel and cut into bite-sized pieces. Cut bacon into 6mm thick slices.
2. Rinse leaf lettuce in cold water, drain well, and tear into bite-sized pieces.
3. Halve the cherry tomatoes. Trim and thinly slice the mushrooms.
4. Heat a small amount of oil in a frying pan. Add potatoes and bacon and cook until golden on both sides.
5. In the same pan, add a bit more oil and crack in the egg. Fry uncovered on low heat for 3–5 minutes, or until the yolk reaches your preferred doneness.
6. Arrange lettuce on a plate, top with tomatoes, mushrooms, potato, and bacon. Finish with the fried egg and drizzle generously with Kewpie Paysanne Salad Dressing.

Recipe Notes

• Adjust microwave time as needed based on your equipment and potato size.