Seared Veggie Salad with Semi-Churri

 Another garlicky recipe this week, but this time the squash is lightly cooked.  The dressing here is a simplified chimichurri.

Cut a head of fresh garlic in half.  Remove any tough skin from one half, then chop it.

Wash 1 bunch of cilantro, dry it and then chop the leaves to make 1 C.  Place the garlic and cilantro on a large cutting board and mince them finely, together.  Combine in a bowl with the juice of 1 lemon and sprinkle with salt.

Dice 2 summer squash finely.

Wash 1 bunch of kale and dry.  Remove the stems and then cut the leaves into large pieces.

Toss the kale and squash in a large bowl with 2 T. olive oil and salt.

Heat a large skillet until it very hot, then add the vegetables to the pan.  The goal is to sear the kale and just barely cook the squash.  After 2-3 minutes, move them from the pan back into the large bowl and toss with the garlic/cilantro/lemon mixture.

Once the veggies have cooled, serve them on a bed of romaine lettuce leaves.

 

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