Saint Tropez Recipe

Cook and prepare potatoes

Place the baby potatoes in a medium pot and cover with cold salted water by about 1 inch. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, 12–15 minutes depending on size. Drain and let cool slightly, then slice each potato lengthwise or into thick rounds. Keep warm or room temperature.

Blanch green beans

Bring a separate pot of salted water to a rolling boil. Add the green beans and blanch for 2–3 minutes until crisp-tender and bright green. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry; trim ends if needed.

Prepare tomatoes and shallot

Core and cut the tomatoes into wedges or thick slices. Thinly slice the shallot and set aside. If tomatoes are very juicy, remove a few seeds to prevent the salad from getting watery.

Assemble salad components

On a large serving platter or individual plates, arrange the mixed greens as a base. Distribute the warm or room-temperature potatoes, blanched green beans, tomato wedges, halved eggs, flaked tuna, olives, capers, and sliced shallot evenly over the greens. Scatter basil leaves if using.

In a medium bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, minced garlic, chopped parsley, tarragon, chives, sea salt, and black pepper. Whisk together until the mustard and salt begin to dissolve. Slowly drizzle in the 6 tbsp olive oil while whisking vigorously (or shake in a closed jar) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning with more salt, pepper or lemon if desired.

Reserve 1–2 tablespoons of the dressing to drizzle over the eggs and tuna if desired; toss the majority gently with the salad components right before serving so the greens and potatoes are lightly coated but not soggy.

Just before serving, drizzle the reserved olive oil (1 tbsp) lightly over the assembled salad and then the prepared herb dressing over the platter—either lightly toss to combine or leave arranged for a composed presentation. Finish with a final grind of black pepper and lemon wedges on the side for squeezing.

Serve immediately so greens remain crisp. Leftovers: store dressing separately and refrigerate salad components in an airtight container for up to 2 days; add dressing only when ready to serve.