Tuna Nicoise Salad with French Vinaigrette - Andrew Zimmern

Ingredients

• 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
• 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 niçoise 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