Panfried Tofu with Romano-Bean and Herb Salad

Ingredients

• ¹/₃ cup fresh flat-leaf parsley
• 1 medium shallot
• 10 tablespoons vegetable oil
• 1 tablespoon Dijon mustard
• 2 tablespoons water
• 2 tablespoons fresh lemon juice
• 6 large eggs
• + 5 more ingredients
• • 2 (14-ounces) packages soft tofu (not silken)
  • ¹/₃ cup tarragon leaves
  • 5 ounces wild or baby arugula
  • 1 ½ pounds Romano beans or green beans
  • 2 tablespoons capers

Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels. Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve. Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yo...

View full recipe at Epicurious