Grilled Polluck and Corn Salad with Chimichurri Sauce

Total Time: 30 minutes
Serves: 4

Ingredients
2 cups lightly packed flat leaf parsley
1/4 chopped green onions
4 cloves of garlic, minced
juice of 1 lemon
2 anchovy fillets
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/2 extra virgin olive oil
4 polluck fillets (grilled)
Iceberg lettuce, washed and chopped
Carrots, peeled and thinly sliced
Tomatoes, sliced and seasoned with dried basil
1 celery stalk, chopped
2 ears of corn (grilled)

Directions

Combine parsley, green onions, garlic, lemon juice, anchovies, mustard, honey, and 2 Tbsp. water in food processor.

Pulse 5-7 times until coarsely chopped. slowly add olive oil and blend until emulsified. 

Combine Veggies for salad and top with grilled polluck and Chimichurri sauce. Toss and enjoy.

Chimichurri Recipe adapted from: Bobby Flay's Grill It