Tarragon Crab Salad
.
Yield
4 servingsPrep
8 minCook
0 minReady
10 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
egg yolks
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
water
|
|
| 3 | tablespoons |
olive oil
mild |
|
| 1 | pound |
crab meat
jumbo, picked over |
*
|
| 2 | teaspoons |
tarragon leaves
chopped |
|
| 3 | tablespoons |
chives
chopped |
|
| 2 | large |
tomatoes
sliced thick |
|
| 3 | cups |
lettuce leaves
baby |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
egg yolks
|
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
water
|
|
| 45 | ml |
olive oil
mild |
|
| 453.6 | g |
crab meat
jumbo, picked over |
*
|
| 1E+1 | ml |
tarragon leaves
chopped |
|
| 45 | ml |
chives
chopped |
|
| 2 | large |
tomatoes
sliced thick |
|
| 7.1E+2 | ml |
lettuce leaves
baby |
*
|
Directions
Blend yolk, vinegar, water, ½ teaspoon salt, and ¼ 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
