Vegetable Salad with Goat Cheese

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

Ingredients

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

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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