Capturing the essence of Saint-Tropez at home can be daunting. Not everyone can pull a cobalt-blue ocean, luxury yachts, and a bevy of celebrities out of thin air.
The food in Saint-Tropez is just as luxurious as you would imagine, featuring fresh and colorful vegetable platters, nutritious salads, and generous servings of seafood. If you are curious about trying out some authentic Saint-Tropez cuisine, this delicious recipe is a great place to start!
Crudité Recipe
Crudité is one of the most popular appetizers in France. Platters often include celery, carrot, bell pepper, broccoli, cauliflower, and asparagus and are served with a tart vinaigrette or creamy dip. Crudités are all about the presentation – so choose your nicest platter and feature a variety of seasonal vegetables.
8 to 10 servings
Prep time: 30 minutes
Cook time: 15 minutes
Ingredients
Kosher salt
1/4 lb wax beans, ends trimmed
1 red bell pepper, seeded, cut into strips
1/2 head broccoli, trimmed into florets
1 green bell pepper, seeded, cut into strips
1/2 lb asparagus, ends trimmed
1 cucumber, peeled, cut into spears
1/2 lb sugar snap peas
1 bunch radishes
4 medium carrots, cut into 4-inch-long sticks
1 summer squash, cut into spears
A cup of grape tomatoes
Curried Yogurt Dip
3/4 cup Greek yogurt
1 teaspoon fresh lemon juice, or to taste
3 ounces cream cheese, room temperature
1/2 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Procedure
Bring a large pot of water to a boil and add a generous amount of salt. Fill a large bowl with ice and water and add a palmful of salt to keep it from melting. Drop the beans into the boiling water and cook for about 2 minutes. Remove from the boiling water and drop immediately into the ice bath to stop cooking. Remove and pat dry. Repeat with broccoli and asparagus. The remaining ingredients are kept raw.
For the curried yogurt dip, whisk all ingredients together until thoroughly blended. Refrigerate for 30 minutes before serving. Using a large platter, arrange the vegetables and serve with the dip on the side.
