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.
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