Combine the mayonnaise, mustard, lemon juice, onion, shallots, garlic, capers, 2 tablespoons of the parsley, chervil, and tarragon in a medium-size mixing bowl. Mix well. Add the crab meat, then season with salt and pepper, and toss gently to mix. Cover and refrigerate for at least 1 hour.
Season the tomato slices with Essence. Heat 1/2 cup of the vegetable oil in a large sautÈ pan over medium heat. Put the flour in a shallow bowl and season with Essence.† In another shallow bowl, whisk together the buttermilk and eggs. Put the cornmeal in another shallow bowl and season with Essence. Dredge the tomatoes first in the flour, coating evenly on both sides and tapping off any excess. Dip them in the egg wash and let the excess drip off. Then dredge in the cornmeal, tapping off any excess. Pan-fry several at a time in the hot oil until golden brown, about 2 minutes on each side. Add more oil to the pan as necessary to fry the remaining tomato slices. Drain on paper towels. Season with Essence.
Put the greens in salad bowl and toss with the olive oil to coat evenly.
To serve, arrange equal amounts of the greens in the center of each serving plate. Top with fried tomato slices and the crabmeat mixture. Garnish with the remaining tablespoon parsley.
Yield: 6 servings