Vegetable Salad with Goat Cheese

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


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

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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