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Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.

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Ingredients

Directions

  • In a medium bowl, whisk together sherry vinegar and mustard; slowly whisk in canola and olive oil to form an emulsion. Season with salt and pepper. Stir in chopped egg, capers, shallots, cornichons, chives, chervil, and parsley. Whisk again to reincorporate before using.

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