Vegetable Salad with Goat Cheese

Ingredients

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

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