Golden Summer Salad with Creamy Turmeric Tahini Dressing
Hello yellow. The sunny hue represents happiness, clarity and sunlight— and who’s to disagree? The bright golden shimmer of this salad is an instant mood lifter. The star here is the creamy vibrant dressing— luxurious and satisfying for both body and soul. The nuttiness of tahini, the acidity of lemon and that unmistakable heady magical glow of turmeric with its potent antioxidant and anti-inflammatory properties all come together to create some salad magic. Those jammy eggs, corn, tomatoes and potatoes practically beckon you the siren call of those South Fork idyllic summer nights, where friends, fireflies and a crisp glass of rose are all you need.
See this recipe on The Purist…
“They say you eat with your eyes, right? Well, let’s taste the rainbow, shall we? Summer is all about color— from bright, saturated hues of fresh corn and tomatoes to deep jewel tones of blackberries and plums. Throughout the season, the abundance of vibrant, fresh produce demands a simple, fuss-free approach— all the more to celebrate Mother Earth’s treasures— and practically speaking, who wants to spend time in the kitchen while there’s poolside fun to be had? The following salads draw inspiration from the array of summer hues that sweep over the land during these treasured warm months. So let’s celebrate summer and enjoy life— and healthy eating— in true living color.”
Serves 4
INGREDIENTS
2 eggs
2 ears of corn
3 medium Yukon Gold potatoes, peeled and cut half
2 head of endive, spears separated
1 cup yellow cherry tomatoes, halved
Dill fronds, for garnish
Olive oil, for finishing
Flaky sea salt
Dressing
¼ cup tahini
2 tbsp lemon juice (about half a lemon)
2-3 tbsp water
1 tbsp maple syrup
¼ tsp salt
½ tsp turmeric
¼ tsp cumin
¼ tsp cayenne pepper
METHOD
For dressing, combine all ingredients in a small bowl and whisk until smooth.
Place potatoes in a pot filled with cold water and bring to a boil. Lower to a rolling boil over medium heat and cook for 20-25 minutes or until easily pierced with the tip of a knife. Remove from pot and allow to cool. Cut into slices. Bring water back to a boil and in the same pot, boil eggs for 7 minutes exactly in boiling water then transfer to cold water to cool. Peel and halve.
To assemble, pour dressing onto a large platter and arrange potatoes, endive, tomatoes, eggs and corn on top. Drizzle with a glug of good olive oil and finish with flaky sea salt. Garnish with dill fronds.