1. Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
2. Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
3. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
4. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
5. Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
6. Transfer potatoes to platter with tuna, reserving bowl.
7. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
8. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
9. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
10. Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

1. Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
2. Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
3. Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
4. Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
5. Before serving, thin the soup with water if necessary—it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
2. In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
3. Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

1. Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.
2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)
3. In medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt.
4. Serve salmon with salsa and lemon wedges.

Serves 4.

1. Fill a tall Collins glass with ice. Add bubbly first, then St-Germain, then club soda.
2. Stir completely (St-Germain is heavier than wine, and will settle to the bottom unless thoroughly mixed.)
3. Garnish with a lemon twist, making sure to squeeze essential oils into glass.

Serves 1.