Vegetarian Bread Salad Bowl

• 6 cm French baguette
• 1/2 block Atsuage
• 8 leaves Red leaf lettuce
• 1 half a pack Baby leaves
• 4 Cherry tomatoes
• 4 White mushrooms
• 1 tbsp Olive oil
• 1 tbsp Vinegar
• 1 tbsp Soy mayonnaise (or regular mayonnaise)
• 2 tsp White sesame seed paste
• 2 tsp Soy sauce
• 1 tsp Beet sugar
• 1 Coarsely ground black pepper

1. Tear up the lettuce.
2. Rinse and thoroughly drain the baby leaves and cherry tomatoes.
3. Cut the cherry tomatoes in half.
4. Cut the French baguette into 1-cm thick slices, then cut each piece into fourths (to make bite-sized pieces).
5. Arrange the bread on aluminum foil, then apply about a tablespoon of olive oil (not listed) to soak in.
6. Toast in a toaster oven.
7. Rinse the atsu-age in hot water to remove excess oil.
8. Cut into 8 pieces.
9. Thinly cut the mushrooms.
10. Thinly coat a frying pan with olive oil (not listed) and fry both sides of the atsu-age until crispy.
11. Once they've browned, add the mushrooms and lightly saute with the atsu-age.
12. Combine the ingredients in a container and mix well to make the dressing.
13. Combine the products from Steps 1, 3, and 6 in a bowl (or plate) and top with the dressing, soy mayonnaise (not listed), and pepper, then it's ready to serve.

baguette, atsuage, tomatoes, white mushrooms, olive oil, vinegar, mayonnaise, paste, soy sauce, sugar, ground black pepper

Taken from cookpad.com/us/recipes/157041-vegetarian-bread-salad-bowl (may not work)