Tomato Salad with Potato-Blue Cheese Tart
| Yield: | 6 Servings |
| Categories: | Meatless |
| 12 | sm | Red potatoes, (1-1/4 pounds) |
| 1 1/2 | c | Kosher salt |
| 4 | c | Chopped tomato, (4 medium) |
| 1 | c | Slivered red onion |
| 1 | c | Slivered fennel bulb |
| 1/2 | c | Loosely packed small fresh basil leaves |
| 2 | ts | Fennel seeds |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Balsamic vinegar |
| 6 | Flour tortillas, (6-inch) | |
| 1 | c | Crumbled blue cheese, (4 ounces) softened |
| 1 1/2 | c | Balsamic vinegar |
| 1 | tb | Chopped fresh chives |
| 1 | tb | Chopped fresh rosemary |
| 1 | tb | Grated lemon rind |
| 1/2 | ts | Salt |
| Freshly ground pepper | ||
| 12 | Tiny black nicoise olives, pitted and chopped |
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