TARRAGON CRAB SALAD

SERVES 4

• ACTIVE TIME:10 MIN
• START TO FINISH:10 MIN

• 1 large egg yolk
• 1 tablespoon white-wine vinegar
• 1 tablespoon water
• 3 tablespoons mild olive oil
• 1 lb jumbo lump crabmeat, picked over
• 2 teaspoons chopped tarragon
• 3 tablespoons chopped chives
• 2 large tomatoes (1 1/2 to 2 lb total), sliced thick
• 3 cups baby romaine leaves

• Blend yolk, vinegar, water, 1/2 tsp salt, and 1/4 tsp pepper in a blender. With motor running, add oil in a slow stream.
• Toss crabmeat with dressing, tarragon, and chives.
• Season tomatoes with salt and serve topped with romaine and crab.