GRILLED CORN AND YELLOW PEPPER SALAD

WITH TURMERIC DRESSING

Ingredients

Dressing

1 jalapeño, seeds removed, chopped

1 4-inch piece turmeric, peeled, chopped, or ¾ teaspoon ground turmeric

1 1-inch piece ginger, peeled, chopped

1 garlic clove, crushed

1 cup coarsely chopped cilantro

¼ cup olive oil

½ teaspoon finely grated lime zest

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

2 cups dandelion greens or arugula

Kosher salt

Directions

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 And 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 by Yotam Ottolenghi

RETURN TO THE RECIPES LIST