Vegetable Salad With Goat Cheese
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Pitted Kalamata Olives1 tbsp
Capers (drained)1 cup
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (fresh)Directions:
1
Steam potatoes until tender, about 10 minutes
2
Cool completely
3
Steam potatoes until tender, about 10 minutes
4
Cool completely
5
Blend olives, anchovies, capers and garlic in processor until coarsely pureed
6
Gradually blend in oil, then lemon juice
7
Transfer mixture to large bowl
8
Add green onions and fennel fronds, if desired; stir to blend
9
Season olive mixture with salt and pepper
10
Add tomatoes, cucumber and potatoes to olive mixture
11
Toss to coat
12
Season salad to taste with salt and pepper
13
Sprinkle goat cheese over salad
14
Garnish with basil sprigs and serve
15
Blend olives, anchovies, capers and garlic in processor until coarsely pureed
16
Gradually blend in oil, then lemon juice
17
Transfer mixture to large bowl
18
Add green onions and fennel fronds, if desired; stir to blend
19
Season olive mixture with salt and pepper
20
Add tomatoes, cucumber and potatoes to olive mixture
21
Toss to coat
22
Season salad to taste with salt and pepper
23
Sprinkle goat cheese over salad
24
Garnish with basil sprigs and serve