Ingredients
- 2 (14-ounce) packages soft tofu (not silken)
- 6 large eggs (4 hard-boiled and 2 raw)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1/2 cup plus 2 tablespoons vegetable oil, divided
- 1 medium shallot, minced (2 tablespoons)
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons drained capers, chopped
- 1 1/2 lb Romano beans or green beans, trimmed
- 5 oz wild or baby arugula (6 packed cups)
- 1/3 cup tarragon leaves
Description
Tofu Is Frequently Paired With Asian Flavors, But Here It Is A Delicate Canvas For A Robust French-inspired Dressing That Gussies Up The Side Salad.
Gourmet Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter