Recipe by Anna Gill

Serves 4 for lunch

Lemon-Chive Dressing: 
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1/3 cup minced chives

Crab & Celeriac Salad:
6 ounces celeriac, peeled and trimmed into matchstick pieces
6 ounces fresh crabmeat.
8 1 inch thick slices of tomato
12 lightly steamed asparagus spears
Fresh Romaine leaves

1. In a small jar, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives, and shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.
2. Place 1 cup of the dressing in a large, shallow bowl.
3. Julienne the celeriac. This is a perfect use for a mandoline..
4. Place the cut celeriac into the bowl with the dressing. Toss to evenly coat the celeriac.
5. At serving time, place a large fine-mesh sieve over a large bowl. Transfer the celeriac to the sieve and allow any excess dressing to drain off. Place the crabmeat in a small bowl and toss with just enough of the drained dressing to evenly coat the crabmeat. Add the celeriac to the crab and toss gently.
6. Arrange the Romaine, the asparagus and the tomatoes on four serving dishes. Mound of the dressed celeriac and crab on each of 4 salad plates. Place a mound of the crabmeat on top of the celeriac.

Recipe by Anna Gill

1 large egg raw yolk
1 tablespoon white-wine vinegar
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons green olive oil
½ pound jumbo lump crabmeat, well picked over
½ pound celeriac, julienned
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large ripe red tomatoes, thickly sliced
3 cups cut romaine leaves
French baguette, sliced

1. Put yolk, vinegar, water, salt and pepper into a blender and blend. While the motor is running, add the oil in a slow steady stream. Set dressing aside.
2. Place crab meat and celeriac in a medium bowl with the tarragon and the chives.
3. Sprinkle the dressing on the crab and celeriac mixture. Toss the mixture gently.
4. Spread the Romaine over four plates. Top each plate with tomato slices and mound with a scoop of the crab salad.
5. Serve with baguette.