- 3–4 mixed stone fruits, such as nectarine, plum, pluot, etc., sliced into thin wedges
- 1 ripe avocado, roughly chopped into small cubes
- Good quality ricotta
- Pine nuts
- Salsa verde (recipe below)
- Good quality extra virgin olive oil
For the Salsa Verde
- 1 bunch parsley
- 1 bunch tarragon
- ½ bunch spearmint
- 1 cup olive oil
- 4 anchovy fillets
- 2 tbl. capers, salt packed and rinsed
- ½ clove garlic
- 1 tbl. zest of Meyer lemon (substitute regular lemon if needed)
- 1/2 Meyer lemon, juiced (substitute regular lemon if needed)
- Kosher salt
- Freshly ground pepper
- Toast the pine nuts by either: put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes, or spread the pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes. Or, you could just buy toasted pine nuts at Trader Joes, which is normally what ends up happening in our house.
- In a bowl or on a plate, drizzle a little bit of the salsa verde. Layer on top some wedges of mixed stone fruit, a few cubes of avocado and small dollops of good quality ricotta, and a sprinkling of pine nuts. Drizzle with a little bit of good quality olive oil, and serve immediately.
For the Salsa Verde
- Pick all the herbs from the stems and finely chop. Using a mortar and pestle, grind the herbs until a paste is formed. Transfer to a bowl and cover with the olive oil. Pound anchovies, capers, and garlic in the mortar and pestle to form a paste. Combine with the herb-oil mixture, and add the lemon zest and juice. Season with salt and pepper. Let stand for a little bit so flavors meld.
- This will make way more salsa verde than what you need for the stone fruit salad. Feel free to pare down recipe or leftovers can be refrigerated and used as a topping for various grilled meats or as a condiment for whatever you can think up. The olive oil will most likely solidify in the refrigerator, so bring to room temperature before using again.