Grilled Chicken Kabob Salad

Grilled Chicken Kabob Salad

Ingredients

2 medium boneless chicken breasts (skin-on)

4 links sweet Italian pork sausage cut in half in the middle

1 crusty baguette, cut into rounds

12 fresh bay leaves

2 lemons

1/2 cup extra-virgin olive oil

kosher salt and freshly ground black pepper

2 anchovies

1 garlic clove

1 tablespoon lemon juice

2 egg yolks

1 cup extra-virgin olive oil

2 tablespoons water

2 tablespoons grated Parmigiano-Reggiano cheese

kosher salt and freshly ground black pepper

2 heads romaine lettuce, chopped

2 lemons, cut into wedges for garnish

flat-leaf parsley leaves for garnish

1 cup grated Parmigiano-Reggiano cheese

Method

Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts (skin-on) into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.

Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook. Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again. Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.

Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly. When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.