Ingredients

1 large egg yolk

1 tablespoon white-wine vinegar

1 tablespoon water

3 tablespoons mild olive oil

1 pound jumbo lump crabmeat, picked over

2 teaspoons chopped tarragon

3 tablespoons chopped chives

2 large tomatoes (1 1/2 to 2 pounds total), sliced thick

3 cups baby romaine leaves

Serve with:

• a toasted baguette

Description

The Keys To This Fast, Simple Dish, Which Was Inspired By A Crab-stuffed Tomato At Yves Camdeborde's Paris Brasserie, Le Comptoir Du Relais,...

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