Tarragon Crab Salad
A luxurious salad featuring sweet jumbo lump crabmeat dressed in a light vinaigrette with fresh tarragon and chives, served over sliced tomatoes and baby romaine leaves.
4 servings
10 min
Ingredients
- •1 whole large egg yolk
- •1 tablespoon white-wine vinegar
- •1 tablespoon water
- •3 tablespoons mild olive oil
- •1 pound jumbo lump crabmeat
- •2 teaspoons chopped tarragon
- •3 tablespoons chopped chives
- •2 large tomatoes
- •3 cups baby romaine leaves
- •1 loaf baguette
Cooking Instructions
- 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.
3 min
- 2.
Toss crabmeat with dressing, tarragon, and chives.
2 min
- 3.
Season tomatoes with salt and serve topped with romaine and crab
5 min
