TARRAGON CRAB SALAD

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Tarragon Crab Salad image

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.

Provided by Shelley Wiseman

Categories     Salad     Blender     Tomato     No-Cook     Quick & Easy     Crab     Summer     Healthy     Tarragon     Chive     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

  • 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

*** Explore more Tarragon Crab Salad Recipes »

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #lunch     #seafood     #european     #crab     #shellfish

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