Tarragon Crab Salad

Ingredients

• Tarragon

  Spices, dried

  1 tsp, leaves or 0.6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Lettuce

  Romaine or cos, raw

  1 ½ cup shredded or 71g

• Chives

  Raw

  1 ½ tbsp chopped or 5g

• Vinegar

  Distilled

  ½ tbsp or 7g

• Sourdough bread

  French or vienna

  ½ slice, large or 48g

• Egg yolk

  Raw, fresh

  ½ large yolk (separated from white) or 9g

• Blue crab

  Crustaceans, cooked, moist heat

  8 oz or 227g

• Water

  Plain, clean water

  ½ tbsp or 7g

Directions

1. Blend egg yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With the motor running, gradually add olive oil in a slow stream.
2. Toss crabmeat with the dressing, tarragon, and chives.
3. Season tomatoes with salt and serve topped with romaine and crab mixture.