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Tarragon Crab Salad

['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', 'Toasted baguette slices']

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

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