Tarragon Crab Salad - cooking recipe

Ingredients

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

Preparation

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.
Toss crabmeat with dressing, tarragon, and chives.
Season tomatoes with salt and serve topped with romaine and crab.
Serve with: a toasted baguette.
Cooks' notes: The egg yolk in this recipe is not cooked.