14 oz. soft (silken) tofu
1/3 c. parsley leaves, roughly chopped
2 Tbs. capers (packed in vinegar)
2 oil-packed anchovies
1 clove garlic, peeled
Juice of ½ lemon
Kosher salt and freshly ground black pepper
3 hearts of romaine, chopped


Add tofu, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Add romaine to a large bowl and toss with the salsa verde. Leftover dressing can be kept refrigerated in a covered container for 2 days.


Serves 6


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