Yellow Pepper and Corn Salad with Turmeric Dressing
| Servings |
Ingredients
- Turmeric salad dressing-
- 1 jalapeno seeds removed, chopped
- 1 tsp piece turmeric peeled, chopped, or ¾ground turmeric, 4-inch
- 1 piece ginger peeled, chopped, 1-inch
- 1 garlic clove crushed
- 1 cup coarsely chopped cilantro
- 1/4 cup EVOO
- 1/2 tsp finely grated lime zest
- 3 T fresh lime juice
- kosher salt
- Salad and assembly-
- 3 ears of corn husked
- 2 yellow bell peppers
- 4 ounces Sun Gold or cherry tomatoes
- 2 leaves endive separated, halved if large, or 1 large head of frisée, torn into bite-size pieces
- 2 cups dandelion greens or arugula
- kosher salt
Ingredients
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Instructions
- Dressing:
- Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
- Salad assembly:
- Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)
- Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
- Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt
Recipe Notes
Adapted from Epicurious (www.epicurious.com)