Tarragon Crab Salad Recipe-February 2024-www.zdask.com

　　Active Time

　　10 min

　　Total Time

　　10 min

　　The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Ingredients

Makes 4 servings

　　1 large egg yolk

　　1 tablespoon white-wine vinegar

　　1 tablespoon water

　　3 tablespoons mild olive oil

　　1 pound jumbo lump crabmeat, picked over

　　2 teaspoons chopped tarragon

　　3 tablespoons chopped chives

　　2 large tomatoes (1 1/2 to 2 pounds total), sliced thick

　　3 cups baby romaine leaves

Serve with:

Toasted baguette slices

Step 1

Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.

Step 2

Toss crabmeat with dressing, tarragon, and chives.

Step 3

Season tomatoes with salt and serve topped with romaine and crab

　　Cooks' note:

　　The egg yolk in this recipe is not cooked.