Nota Salad Recipe
Charred Corn, Roasted Red Peppers, Parmesan, Iceberg Lettuce, House Croutons, Buttermilk DressingOptions (market price):Add shrimpAdd steak
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Char the Corn and Peppers
Preheat a grill or grill pan over medium-high heat. Remove the husks from the corn and place the ears directly on the grill. Grill for about 10-15 minutes, turning occasionally, until charred. For the red bell peppers, place them on the grill and roast until the skin is blistered and charred, about 10 minutes. Remove from the grill and let cool.
Prepare the Dressing
In a bowl, combine buttermilk, mayonnaise, garlic powder, salt, and black pepper. Whisk until smooth and set aside.
Prepare the Salad Base
Once the corn and peppers are cool, cut the kernels off the cob and chop the roasted peppers into bite-sized pieces. Chop the iceberg lettuce into bite-sized pieces and place it in a large salad bowl.
Assemble the Salad
Add the charred corn, chopped roasted peppers, and house croutons to the salad bowl with the lettuce. Toss gently to combine.
Serve
Drizzle the buttermilk dressing over the salad before serving. Top with freshly grated Parmesan cheese. Optionally, add cooked shrimp or steak if desired.
