Tarragon Crab Salad

Ingredients for Tarragon Crab Salad

• 1 large egg yolk

• 1 tablespoon white-wine vinegar

• 1 tablespoon water

• 45ml mild olive oil

• 450g jumbo lump crabmeat, picked over

• 2 teaspoons chopped tarragon

• 45ml chopped chives

• 2 large tomatoes (1 1/2 to 900g total), sliced thick

• 3 cups baby cos leaves

• Toasted baguette slices

How to make Tarragon Crab Salad

Blend yolk, vinegar, water, 1/2 teaspoons salt, and 1/4 teaspoons 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 cos and crab

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.