Speck Salad (Anatomy of)

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.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s