In our kitchen, we’re always trying to make sure our dishes are colorful and stand out from the rest of the menu. This salad is no exception and shines super bright, especially when paired with a grilled steak like a skirt steak or arrachera. This is a great way to get through those Sweet Bell Peppers from Happy Quail Farms!

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

Recipe

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.