1 bunch scallions sliced thinly, separate white and green
1/4 cup chopped Nicoise olives, pitted
2 tablespoons Dijon mustard
Juice and zest of 2 lemons
3/4 cup extra virgin olive oil
1/2 cup packed flat-leaf parsley leaves
1 package firm tofu, cut into 1/2-inch dice
1 pint cherry tomatoes, halved
4 heads baby romaine, cut into 1-inch pieces
Kosher salt and freshly ground black pepper to taste

In a large salad bowl, combine scallion whites, olives, Dijon mustard, lemon juice and zest and whisk in extra virgin olive oil to emulsify. Season and check for flavor and add parsley. Add the tofu and marinate for 10 minutes. Add tomatoes and romaine and toss to coat. Garnish with scallion greens and freshly ground black pepper.

• Wine Notes:
  
  2005 Seresin Sauvignon Blanc
  From Marlborough, New Zealand
  Refreshing, crisp and complex with flavors of nectarine and grapefruit. Pairs well with everything from vegetables to spicy Asian food -- goes great with all the dishes from this episode.
  
  
  O Water - “A twist of mandarin orange”
  Unsweetened flavored water that has no sugar, no calories, and a hint of aromatic orange. Pairs well with the health-conscious dishes in this episode.
  
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  >>This recipe appears in Episode #514.
  
  >>Click here for a printer friendly version
  

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