Tear up the lettuce. Rinse and thoroughly drain the baby leaves and cherry tomatoes. Cut the cherry tomatoes in half.
Cut the French baguette into 1-cm thick slices, then cut each piece into fourths (to make bite-sized pieces).
Arrange the bread on aluminum foil, then apply about a tablespoon of olive oil (not listed) to soak in. Toast in a toaster oven.
Rinse the atsu-age in hot water to remove excess oil. Cut into 8 pieces. Thinly cut the mushrooms.
Thinly coat a frying pan with olive oil (not listed) and fry both sides of the atsu-age until crispy.
Once they've browned, add the mushrooms and lightly sauté with the atsu-age.
Combine the ● ingredients in a container and mix well to make the dressing.
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.
Story Behind this Recipe
This is the bread salad bowl I often ate a while back, when I wasn't a seafood-only vegetarian!! I thought I wanted to eat it again, so I made this vegetarian version.
This is a vegan recipe, but if you're okay with eggs you can use regular mayonnaise. Use your choice of lettuce and other vegetables in whatever amounts you like. Top with your choice of dressing. I think this goes well with sesame seed dressing and Caesar.