Vegetable Salad with Goat Cheese

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

Ingredients

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

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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