The Chef
MICHAEL ROMANO of Union Square Cafe

Servings
Yields 24 pieces.

Ingredients
1 large tomato
1/2 cup mayonnaise
1 and a 1/2 teaspoons Dijon mustard
2 and a 1/2 teaspoons fresh lemon juice
1 teaspoon cognac
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 tablespoon chopped parsley
1 tablespoon snipped chives plus extra for garnish
1 tablespoon chopped fresh tarragon

Cooking Instructions
Place a fine-mesh strainer over a medium bowl. Cut the tomato in half crosswise and gently squeeze the halves, cut sides down, into the strainer. Scoop out any juice and seeds remaining in the tomato, and strain these as well. You should have about 2 tablespoons of strained tomato water. Add the remaining dressing ingredients, and whisk well. Set aside.

Best With
Romano's Endive Spears With Crabmeat Salad.