In a pinch: sherry vinegar
Tuna Nicoise Salad with French Vinaigrette Ingredients French Vinaigrette 1 large egg yolk 2 tablespoons Dijon mustard 2 tablespoons aged sherry vinegar 1 tablespoon fresh squeezed lemon juice, plus some zest 1 large garlic clove, passed on a Microplane 1 small shallot, minced very fine 2 tablespoons water 1/2 cup canola oil 1/2 cup olive oil Kosher salt Pepper Salad 2 to 3 heads baby gem lettuce leaves (or romaine) 6 new potatoes, steamed and halved 8 ounces green beans, steamed and cooled 1 pint cherry tomatoes, halved 1 cup nioise olives 3 eggs, boiled until jammy and halved (see note) 1 jar anchovies 18 ounces tinned imported tuna cooked/packed in olive oil Fresh tarragon and parsley leaves Instructions First make the salad dressing
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