Tarragon Crab Salad

Ingredients

• Tarragon

  Spices, dried

  2 tsp, leaves or 1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Chives

  Raw

  3 tbsp chopped or 9g

• Vinegar

  Distilled

  1 tbsp or 15g

• Sourdough bread

  French or vienna

  1 slice, large or 96g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Blue crab

  Crustaceans, cooked, moist heat

  16 oz or 454g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Blend egg yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With the motor running, gradually add olive oil in a slow stream.
2. Toss crabmeat with the dressing, tarragon, and chives.
3. Season tomatoes with salt and serve topped with romaine and crab mixture.