Vegetable Salad with Goat Cheese

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

Ingredients

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

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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