[color:"red"]This vegetable salad is excellent.[/color]

Vegetable Salad with Goat Cheese
4 servings

12 small red-skinned potatoes - cut in ¼-inch-thick rounds
½ cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions - sliced- using the green part too
4 medium-size ripe tomatoes - cut into ½-inch-thick wedges
½ hothouse cucumber - halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese – such as Montrachet – coarsely
crumbled
Fresh basil sprigs

Steam potatoes until tender, about 10 minutes. Cool completely.
Blend the 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. 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 springs and serve.