STONE FRUIT ALMOND SALSA VERDE
IT'S PEAK SUMMER
Currently, we have a salad at Spencer that features peaches, almonds, green beans, stracitella and tarragon. So I thought why not take these elements and make it into a very applicable salsa verde. Stone fruit and almonds are a natural pair (as the center of a stone fruit contains a noyeaux - essentially a bitter almond.) As they say, what grows together goes together. And I really love frying an almond… it’s crunchier than roasting, plus I am using that oil to make the salsa verde. Adding fresh scallions/or the first of the summer onions macerated with lemon and tossed with lots of herbs heightens the sweetness of the fruit. It’s perfect with a bunch of salted smashed cucumbers, or I seared off some zucchini. It’s also delicious on a grilled pork chop or chicken, and delightful on any fresh cheese, like ricotta, mozzarella or chèvre.
STONE FRUIT ALMOND SALSA VERDE
3 ripe apricots or 1 large peach or nectarine ( firm fruit is better)
2 TAB finely chopped parsley ( and dill or fennel or mint or even a little tarragon)
2 scallions thinly sliced or 1/4 cup new onion
3 TAB fried almonds
1/4 cup olive oil
1/4 - 1/2 tsp kosher salt (depending if you use preserved lemon)
1 tsp preserved lemon (or zest of one lemon)
1 juice of a lemon
Fry the almonds in small sauté pan over medium heat with the 1/4 cup olive oil. Stir the whole time and listen for sizzling, once the oil is rapidly sizzlingly. It should not smoke. I turn it off and keep stirring. I remove an almond, cut it and check the color. I usually repeat this process once more, turning on the oil, bring to a sizzle and then turn off the heat and continue to stir. Takes about 5 - 7 minutes in total. I remove them with a slotted spoon to cool. This almond oil will be used to build the salsa verde. I like to sprinkle a little salt on the almonds right when they come out to help season them up.
Add the onions in a bowl and add the salt and lemon juice. This will macerate them and they will almost become like a light pickle. Let sit for 5 minutes as I rough chop the cooled almonds and the finely chopped parsley (or other herbs.) Take the chopped parsley, cooled almond olive oil and add to the onion bowl. Add the chopped almonds, preserved lemon or zest to the bowl as well and adjust with salt. The last step is to cut the fruit into small chunks and add to the bowl. Serve immediately (does not keep well.)