SRC Rescue: Lemony Potato, Broccolini, and Goat Cheese Salad

I'm on Orphan-detail today for the Secret Recipe Club - for someone in Group D - and I am so excited about having been introduced to Nicola of Lemon and Cheese. What a lovely blog!

One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. And Nicola is definitely one to follow. She's a London-based librarian and you can almost tell that from her recipe index. It's organized by ingredient and cross-referenced by categories, both broad and specific. 

She shares that she tends to "stick to simple cookery, with lovely fresh ingredients as well as a few helpful freezer items!" She's a prolific cook, so it was hard to decide. For instance, she has nearly twenty gratin recipes and thirty sausage recipes! 

I was immediately drawn to her Merguez, Egg, and Yoghurt as a hearty brunch or even dinner. Her Guatemalan Green Chicken Stew looked quick and delicious. I was eyeing her Hake Bobotie because we love bobotie, but have only ever had it with meat. And I really considered her 12-Hour Rabbit Bolognese. 

But, in the end, I decided to make her Lemony Potato, Broccoli, and Goat Cheese Salad. Since lemon and cheese are two of her favorite foods, as well as the name of her blog, I thought it was fitting.

 slightly adapted from Lemon and Cheese's

 Lemony Potato, Broccoli, and Goat Cheese Salad

I did make a mistake in not letting the vegetables cool before stirring in the cheese. So, it melted into a creamy dressing. but it was delicious nonetheless! Thanks, Nicola, for the inspiration. Next time I'll let it cool and try to keep the cheese in cubes or shred.

Ingredients

• 1 lb Russian fingerling potatoes, quartered lengthwise
• 1 T olive oil
• zest and juice from 1 organic Meyer lemon
• 4 C broccolini, chopped into 1" lengths
• 2 C green beans, trimmed into 1" lengths
• 1/4 C fresh dill, chopped
• freshly ground salt
• freshly ground pepper
• 1 C  shredded goat milk's gouda cheese

Procedure

Boil the potatoes until just fork tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Drop the beans and broccolini into the water and bring back to a boil. Cook until the turn a vibrant green and are still crisp. Drain.

Stir the drained broccoli and beans into the potatoes Fold in the dill, salt, pepper, and goat cheese. Serve immediately.

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