Chef Charlie Ayers

recipes


Black and Blue Yougurt Fru Fru
Calafia Lamb and Garbanzo Bean Saute
Cinnamon Mango Beef Cast Iron Oven
Golden Beets Quesso Seca
Gorgonzola Crostini
Grilled Asparagus Mushroom Pizza
Heirloom Tomato Arugula Salad
Khmer Spring Rolls
Sea Bass Brandade
Steamed Duo Sole Halibut
Strawberries Romanoff
Summer Gazpacho Borscht Salad
Tofu Lentil Terrine
Tofu Nicoise
Zucchini Noodles Potato Dumplings
Calafia
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Tofu Nicoise

Chef Charlie Ayers

• Ingredients

10. Lbs Organic Tofu, Cut into 1/4 inch planks
2. Lbs Organic Zucchini, Cut into 1/4 inch planks
2. Lbs Haricot Verts ... Streamed & Shocked
2. Lbs Roasted Tomatoes ... Cut in Half
1. Qt Nicoise Olives ( Pitted )
3. Ea Red Onions Julienne
1/4. Cup Capers
1/2. Cup Lemon Juice
2. Tbsp Minced Garlic
1. Bu Italian Parsley
1.5 Cup Extra Virgin Olive Oil
1/4. Dijon Mustard

• Method of prep

Start off by making your vinaigrette in the bar blender, set aside doe marinating the salad. After all of the knife work is done on ths zucchini, tofu, and tomatoes, begin to assemble your salad. Place all of the solid ingredients in a large mixing vessel. Add in parsley and capers. Cover with vinaigrette, ready to serve.


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