Vegetable Salad with Goat Cheese

Vegetable Salad with Goat Cheese
Photo by Georges Veron and Margaret Skinner


  • 4 medium-size ripe tomatoes
  • 6 anchovy fillets
  • 2 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • ½ cup pitted Kalamata olives or other brine-cured black olives
  • 12 small red-skinned potatoes
  • 1 tablespoon capers
  • + 6 more ingredients
    • Fresh basil sprigs
    • ½ English hothouse cucumber
    • 4 ounces soft fresh goat cheese (such as Montrachet)
    • 4 green onions
    • 5 teaspoons fennel fronds
    • 1 garlic clove

Steam potatoes until tender, about 10 minutes. Cool completely. Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixt...

View full recipe at Epicurious


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