Heat the oven to 425.
Heat a pot of water to boiling, add a pinch of salt and then add the potato pieces. Stir and cook at medium low until the potatoes are just tender – about 7-10 minutes. Remove and allow them to cool in a large bowl.
Crumble the bouillon cube on the soy curls in a small bowl. Add hot water, stir to dissolve the cubes and marinate the soy curls for about 10 minutes, then drain well.
While the soy curls are marinating, lay the “bacon” pieces on a lightly oiled cookie sheet. Broil the “bacon” on both sides for about 5 minutes until crispy, cooled and cut into ¾ inch pieces. Don’t use parchment paper as it will burn.
After the “bacon” is crispy, lay the soy curls on a lightly oiled cookie sheet and broil for about 5-7 minutes until browned and crispy.
In 4 shallow salad bowls, arrange the greens.
Toss the potatoes with a dash black salt to add an eggy flavor.
Add sections of the salad ingredients over the lettuce in the serving bowls.
Drizzle on the dressing and enjoy!