Chevoo (shay-voo), a super-creamy goat cheese packed in jars of delicately infused olive oil, inspired this vegetarian take on the French summer salad. You can also make the dish with regular goat cheese and olive oil (see the bottom of the recipe).
2 medium Yukon Gold potatoes (1/2 lb. total)
2 large eggs
1/2 pound green beans, ends trimmed
2 cups watercress
1/2 cup cherry tomatoes, cut in half
1/2 cup pitted kalamata olives
1 jar (7.1 oz.) Chevoo* goat cheese in olive oil (preferably smoked sea salt-rosemary flavor; use chilled)
2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
How to Make It
Cut potatoes in half and put in a large saucepan with eggs. Add water to cover. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 12 minutes; transfer from pan with a slotted spoon and let cool. Transfer eggs to a bowl of ice water.
Meanwhile, set a steamer basket in a second large saucepan with an inch of water. Add green beans, cover, and bring water to a boil; reduce heat to medium and steam beans until tender-crisp, 6 to 8 minutes. Transfer beans to bowl of ice water.
Cut potatoes into chunks, then shell and quarter eggs.
Line a platter with watercress. Arrange rows of potatoes, green beans, tomatoes, olives, and eggs on top. Spoon cheese chunks from oil and arrange in another row. Stir lemon juice, salt, and pepper into oil left in cheese jar and spoon as much as you like over salad.
*Find Chevoo at well-stocked grocery stores such as Whole Foods. Or substitute 5 oz. fresh goat cheese, cut into chunks, and 1/3 cup extra-virgin olive oil. Season oil with 1 tsp. chopped fresh rosemary. In a bowl, gently coat cheese in 1 tbsp. of the oil before arranging on salad. Use the rest of the oil to make dressing in step 4.