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Dinner Tonight: Tarragon Crab Salad
The great thing about real red summer tomatoes is they don't need much help. Usually I just sprinkle them with a bit of salt, and maybe some olive oil. But I was attracted to this variation from Gourmet, because it seemed like such an elegant little salad. The tomato would form a base for some seasoned crab meat. Paired with bread, this makes for an absolutely perfect light dinner.
I decided to use a good-quality canned crab instead of purchasing a bunch of vicious little crabs, steaming them, and then ripping them apart. That said, I'm sure you could find a fishmonger that may do all that work for you. But the canned variety really does work in a pinch. The same reasoning does not apply to the tomatoes. Only ripe and rich summer tomatoes should be cut up here.
Dinner Tonight: Tarragon Crab Salad
About This Recipe
| Yield: | 3 to 4 people |
Ingredients
- 1 large egg yolk
- 1 tablespoon white-wine vinegar
- 1 tablespoon water
- 3 tablespoons olive oil
- 1 pound lump crab meat
- 2 teaspoon tarragon, chopped
- 3 tablespoons chives, chopped
- 2 large tomatoes, thickly sliced
- 3 cups baby romaine leaves
- Salt and pepper
Procedures
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1
Add the yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. Process until smooth, and with the motor running, slowly drizzle in the oil.
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2
Combine the dressing with the crab meat, tarragon, and chives. Toss well.
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3
Sprinkle the tomato slices with salt and pepper.
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