Babalu Chop Salad Recipe

Prepare lettuce and beans

Rinse and dry romaine, then chop into bite-size pieces. Place in a large bowl. Drain and rinse the canned black beans; gently pat dry with a paper towel and add to the bowl with chopped tomatoes and thinly sliced red onion. Toss lightly to combine and set aside in the refrigerator while you prepare the grilled items and dressing.

Preheat and prepare peppers

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly brush the anaheim peppers with 1/2 teaspoon of olive oil (from the 1 tbs set aside) and sprinkle with a pinch of coarse sea salt. Grill the peppers, turning occasionally, until charred and blistered on all sides, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam (this loosens the skin). Once cool enough to handle, peel off the charred skin, remove seeds if desired, and cut into 1/2-inch strips.

Grill the corn

Brush each ear of corn with the remaining olive oil and sprinkle lightly with salt. Place on the hot grill and turn every 2–3 minutes until kernels are slightly charred, about 8–10 minutes total. Remove from grill and let cool slightly. Stand each ear on its end and slice kernels off into a small bowl (about 1 to 1 1/4 cups).

Toast pepitas

In a small dry skillet over medium heat, add the pepitas and toast, stirring frequently, for 3–4 minutes or until fragrant and just beginning to pop. Remove from heat and set aside to cool.

In a small bowl or jar combine fresh lime juice, extra-virgin olive oil, honey, ground cumin, minced garlic, sea salt, and black pepper. Whisk vigorously (or shake in a jar with a lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey if you prefer sweeter, or more lime for brightness. Refrigerate until ready to dress the salad.

Combine components

Remove the bowl with the romaine mix from the refrigerator. Add the grilled corn kernels and sliced anaheim peppers to the bowl. Toss gently to distribute evenly.

Dress and finish

Pour about 3 tablespoons of the house lime vinaigrette over the salad and toss to coat. Taste and add more dressing as desired (reserve leftover dressing for serving). Sprinkle toasted pepitas and crumbled cotija cheese over the top. Add chopped cilantro if using and gently toss once more to incorporate.

Serve

Transfer the chopped salad to a serving bowl or divide among plates. Serve immediately with lime wedges on the side for extra acidity. If not serving right away, keep dressing separate and add just before serving to prevent wilting.