BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHERRY ALMOND SALSA

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Ingredients:

  • 1 pound cherries, (Rainier or Bing or Blend) pitted, whole
  • 1 -2 shallots, find dice
  • 1/2 cup italian parsley leaves, chopped
  • 1/2 cup chopped salted marcona almonds
  • 2 tablespoons EVOO
  • 1 Tablespoon balsamic vinegar
  • zest and juice of one half lemon
  • few grinds fresh black pepper

Method:

Blend ingredients. Toss well. Taste and adjust season. Serve over ricotto cheese atop Springtime Carbonara.




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