Flavors of the Sun: Yellow Pepper and Corn Salad with Turmeric Dressing

A Final Ode to Summer: Dressing

A Final Ode to Summer: Yellow Pepper and Corn Salad with Turmeric Dressing

by Victoria Challancin

In my desire to post something before leaving for a month in Morocco, I found myself tossing around two ideas: poetry and hyperbole. The poetry aspect stems from my earlier academic days spent in the study of literature. My life has changed over time, of course, but those leanings are still with me, if now translated into my love of food. So forgive me if I now write about food as if it were some piece of artistic, creative, and possibly verbal tribute and proof as to the wonder of our world.

Where does hyperbole enter the picture? Why, from the internet, of course. The internet, which is practically synonymous with hyperbole. Take, for instance, the exaggerated claims of so many recipes presented to us daily online: "the best and only recipe for chocolate cake," "the only recipe you will ever need for crab cakes," "a life-changing recipe for applesauce?" Who can resist a mere click to see what is on offer?

So now I give you a double dose of poetry, in the form of my final culinary ode to the last days of summer produce, and hyperbole by offering you a recipe for what is simply one of the best dishes I have tasted and made in years. It truly is that good. No exaggeration needed.

One friend, who particularly loves this recipe for a roasted yellow bell pepper and corn salad tells me she eats it alone, on sandwiches, on pasta...with just about everything she can find in her kitchen. Although I used powdered turmeric for this recipe, another friend who equally appreciates this dish, tells me it is even better when fresh turmeric is used. Either way, I think you will love this.

Yellow Pepper and Corn Salad with Turmeric Dressing

Cook's Notes: I had intended to add watercress to this salad, but in the rush of getting everything prepared in a timely way in a cooking class, I simply forgot it. But as the original recipe stipulates, endive, frisée, or, I would think, any green of choice would be a lovely addition. Also, if you have fresh turmeric, by all means, use it! Just think of the health benefits!

Yellow Pepper and Corn Salad with Turmeric Dressing

(Recipe from Bon Appétit, September 2016)

Recipe by Yotam Ottolenghi

Makes 4 servings

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

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.  

Soon, I promise to give you the recipe for this beauty, which is, of course, a sort of hands-on free verse poem in the form of a vegetable tart, if you will, intended to laud the beginning of a new season and the glories of fall produce.