Crab, Celeriac and Tarragon Salad - Litchfield Farmers' Market

Ingredients

• 1 large egg raw yolk
• 1 tablespoon white-wine vinegar
• 1 tablespoon water
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 3 tablespoons green olive oil
• ½ pound jumbo lump crabmeat, well picked over
• ½ pound celeriac, julienned
• 2 teaspoons chopped tarragon
• 3 tablespoons chopped chives
• 2 large ripe red tomatoes, thickly sliced
• 3 cups cut romaine leaves
• French baguette, sliced