Crab-Meat Salad With Tarragon Mayonnaise

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 2 to 3 tablespoons lemon or lime juice
• 1/2 to 3/4 cup safflower oil
• About 1/4 cup extra-virgin olive oil
• 2 tablespoons minced tarragon
• Coarse salt and freshly ground white pepper to taste
• 1 pound fresh crab meat
• 1 head bib lettuce, washed and spin-dried
• 1 ripe avocado, peeled and sliced
• 1 pint baby tomatoes, halved

1. Whisk the egg yolk in a bowl until thick and sticky.
2. Whisk in the mustard and lemon juice.
3. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
4. When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste.
5. Toss the crab meat into this mixture and refrigerate until ready to serve.
6. Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle.
7. Decorate with avocado slices, baby tomatoes and tarragon leaves.

egg yolk, mustard, lemon, safflower oil, extravirgin olive oil, tarragon, salt, crab meat, bib lettuce, avocado, baby tomatoes

Taken from cooking.nytimes.com/recipes/2909 (may not work)