Vegetable Salad with Goat Cheese

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

Ingredients

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

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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