Vegetable Salad with Goat Cheese

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


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

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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