Yellow Pepper and Corn Salad with Turmeric Dressing
A vibrant summer salad featuring charred corn, yellow bell peppers, and cherry tomatoes tossed with a zesty turmeric-ginger dressing. Fresh greens and endive add a pleasant bitter note while cilantro brings brightness to this colorful dish.
Ingredients
- •1 whole jalapeño
- •1 piece turmeric
- •1 piece ginger
- •1 clove garlic
- •1 cup coarsely chopped cilantro
- •¼ cup olive oil
- •½ teaspoon finely grated lime zest
- •3 tablespoons fresh lime juice
- •1 to taste Kosher salt
- •3 ears corn
- •2 whole yellow bell peppers
- •4 ounces Sun Gold or cherry tomatoes
- •2 whole endive
- •2 cups dandelion greens or arugula
- •1 to taste Kosher salt
Cooking Instructions
- 1.
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.
5 min
- 2.
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.)
15 min
- 3.
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.
20 min
- 4.
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.
10 min
