Yellow pepper and corn salad with turmeric dressing
Indulge in the vibrant flavors of yellow pepper and corn salad, brought together with a zesty turmeric dressing. A colorful and delicious culinary experience awaits!
Ingredients:
- 1 jalapeño, seeds removed, chopped
- 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
- 1 (1-inch) piece ginger, peeled, chopped
- 1 garlic clove, crushed
- 1 cup coarsely chopped cilantro
- 1/4 cup olive oil
- 1/2 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- Kosher salt
- 3 ears of corn, husked
- 2 yellow bell 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 arugula
- Kosher salt
Instructions:
- Blend together jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until a smooth mixture with a few specks of cilantro. Move the mixture to a small bowl; season with salt.
- Prepare a grill for high heat. Grill corn, turning occasionally, until nicely charred and fully cooked, for about 6 to 8 minutes. Allow the corn to cool down; remove the kernels from the cobs and place them in a large bowl. (Alternatively, cut off the kernels and char them in a dry cast-iron skillet over medium-high heat for 8 to 10 minutes.)
- Preheat the broiler. Broil the peppers on a rimmed baking sheet, turning them occasionally, until they have blackened spots and are almost fully cooked, for about 12 to 18 minutes. Let them cool down; slice them into 1-inch strips, keeping as much charred skin as possible; then add them to the corn.
- Broil the tomatoes on the same baking sheet, tossing them once, until they have blackened spots and are just about to burst, approximately 5 minutes. Allow them to cool down. Add the tomatoes, endive, and greens to the corn; toss everything together. Drizzle the dressing over the salad and mix well to coat everything; season with salt.
Summary:
- Calories: 1105 kcal
- Fat: 59 g
- Protein: 23 g
- Carbs: 148 g
- Potassium: 3256 mg
- Magnesium: 264 mg