Summery fresh recipes

If you like salads but you're tired of the same old greens and dressings, this is the book for you. It's filled with combinations most of us would not think about, yet they turn out beautiful and tasty. Here are a few recipes I've tried from this gorgeous book:

Peach and Tomato Salad

4 large ripe tomates, peeled, seeded, and cut into large dice

2 large peaches, peeled and cut into large dice

1/2 small red onion, finely minced or cut into thin slivers

About 1/3 cup citrus and black pepper dressing (recipe below)

3 tablespoons thinly slivered fresh mint or basil, for garnish

Combine all the ingredients in a salad bowl and gently toss with the dressing. Garnish with the mint (or basil) and serve.

Citrus and Black Pepper Dressing

1/2 cup extra virgin olive oil

1/4 cup fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon coarsely ground black pepper

Sea Salt

Whisk the ingredients together in a small bowl.

Moroccan Salad of Raw Grated Carrots with Citrus Cinnamon Dressing

4 large carrots

1/4 cup citrus cinnamon dressing (see below)

Chopped walnuts or almonds

Grate the carrots on the large holes of a box grater (or use a food processor with the grating blade attached). Toss with the dressing, top with chopped walnuts or almonds and serve.

Citrus Cinnamon Dressing

1/2 cup mild olive oil

3 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

2 teaspoons freshly grated orange zest

1 teaspoon freshly grated lemon zest

1 tablespoon confectioners' sugar

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

orange flower water (optional)

Combine all the ingredients in a bowl with a whisk, then add orange flower water to taste if you like.