Vegetable Salad with Goat Cheese

Ingredients

• 6 anchovy fillets
• 12 small red-skinned potatoes
• ½ cup pitted Kalamata olives or other brine-cured black olives
• 1 tablespoon capers
• 4 green onions
• 2 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• + 6 more ingredients
• • 1 garlic clove
  • 5 teaspoons fennel fronds
  • 4 medium-size ripe tomatoes
  • 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