Yellow Pepper and Corn Salad with Turmeric Dressing

Ingredients for Yellow Pepper and Corn Salad with Turmeric Dressing

• 1 jalapeño, seeds removed, chopped

• 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoons ground turmeric

• 1 (1-inch) piece ginger, peeled, chopped

• 1 garlic clove, crushed

• 1 cup coarsely chopped coriander

• 1/4 cup olive oil

• 1/2 teaspoons finely grated lime zest

• 3 tablespoons fresh lime juice

• Sale kosher

• 3 ears of corn, husked

• 2 yellow peppers

• 110g Sun Gold or cherry tomatoes

• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces

• 2 cups dandelion greens or rocket

• Sale kosher

Pulse jalapeño, turmeric, ginger, garlic, coriander, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of coriander. Transfer to a small bowl; season with salt.

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 grill. Grill 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.

Grill 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.

Avvertenza

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