Ingredients

12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)

• 1/2 cup pitted Kalamata olives or other brine-cured black olives
• 6 anchovy fillets
• 1 tablespoon drained capers
• 1 garlic clove
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 green onions (white and pale green parts only), thinly sliced
• 5 teaspoons chopped fennel fronds (optional)
• 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
• 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
• 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
• Fresh basil sprigs

Description

(SALADE DE LEGUMES AU FROMAGE DE CHEVRE) This Recipe Can Be Prepared In 45 Minutes Or Less.

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