Ottolenghi is my favorite new cookbook.

Here, the bare bones of an effortless and infallible salad:

Grilled stone fruit (I used peaches and apricots)

Fresh organic arugula (CSA)

Thinly-sliced speck prosciutto

I posted this on Facebook and learned in moments that one of my old college friends had been eating frequently at Ottolenghi, a bike’s ride from his London flat.