Name: Yellow Pepper and Corn Salad with Turmeric Dressing
Yield: 4 Servings
Ingredients: 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; 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

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Alex Lau

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

Recipe notes