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.