Recipe for Vegetable Salad with Goat Cheese - ... 
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Yield:
4
Ingredients:
Amount Ingredient
12 sm red-skinned potatoes - (abt 14 oz) cut 1/4"-thick
rounds
1/2 cup pitted Kalamata olives or
other brine-cured black olives
6 x anchovy fillets
1 tbl drained capers
1 x garlic clove
1/4 cup extra-virgin olive oil
2 tbl fresh lemon juice
4 x green onions, white and pale green parts thinly sliced
5 tsp chopped fennel fronds (optional)
Salt to taste
Freshly-ground black pepper to taste
4 med ripe tomatoes cut 1/2"-thick
wedges
1/2 x English hothouse cucumber halved lengthwise,
seeded, and sliced crosswise
4 oz soft fresh goat cheese, such as Montrachet coarsely crumbled
Instructions:
Instructions: 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 mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

This recipe yields 4 servings.

Description: "(Salade De Legumes Au Fromage De Chevre)"

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