Salade de Crabe et de Poulet à Mayonnaise Verte

Every time I make a green mayonnaise it’s different. For me, this is part of its charm. I like my cooking to reflect the seasonality of food, so in the spring the tender new leaves of chives and sorrel go into the sauce. By midsummer the tarragon and chervil plants in my herb garden are at their best and I cannot resist their tantalizing flavor. And then, in the autumn, I use the small, delicate new leaves of marjoram and oregano, hyssop and lovage that have sprouted at the base of stalks g