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|
- 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
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.
Combine the dressing with the crab meat, tarragon, and chives. Toss well.
Sprinkle the tomato slices with salt and pepper.