Grilled Summer Salad With Creamy Miso Dressing

Method

1. 1

   Dressing

2. 2

   Blend ¼ cup strained aquafaba (from one 15-oz. can chickpeas), 1 Tbsp. Dijon mustard, and 3 Tbsp. apple cider vinegar in a medium jar with an immersion blender until frothy. With the motor running, gradually stream in ¾ cup vegetable oil, blending until smooth and emulsified. Add 2 garlic cloves, coarsely chopped, 2 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, ¼ cup sugar, 3 Tbsp. white miso, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. onion powder, ¼ tsp. celery seeds, and remaining 1 Tbsp. apple cider vinegar and blend until dressing is smooth and creamy, then stir in 2 Tbsp. poppy seeds. (Alternatively, you can make the dressing in a regular blender if you don’t have an immersion blender.) Do Ahead: Dressing can be made 4 days ahead. Cover and chill.

3. 3

   Salad and Assembly

4. 4

   Prepare a grill for medium-high heat. Combine 3 ears of corn, husked, and 8 oz. shishito peppers in a large bowl. Drizzle 2 Tbsp. extra-virgin olive oil over and turn to coat; season with kosher salt. Grill corn, turning often, until charred all over, 10–12 minutes. Transfer to a cutting board; let sit until cool enough to handle.

5. 5

   Meanwhile, grill peppers, turning often, until softened, about 5 minutes; transfer to a large bowl.

6. 6

   Cut kernels from corn cobs and add to bowl with peppers; discard cobs. Add 1 avocado, thinly sliced, ½ bunch cilantro, tough stems removed, 8 oz. cherry tomatoes, halved, ½ cup thinly sliced raw or pickled red onion, and ½ cup dressing to bowl (save remaining dressing for another use) and toss to coat. Taste salad and season with more salt if needed.

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