Stone Fruit Salad with Avocado, Ricotta, and Salsa Verde
Yield:Approximately 4 servings 1x
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
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)
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.