Grilled Chicken and Sausage Kebab Salad

IMG_4420This is my FAVORITE dinner salad. I was so excited making it tonight because somehow I had forgotten about it. This recipe was heavy in my repertoire a couple of years ago and for good reason – it’s awesome. Grilled skewers of pork sausage, chicken breast, and fresh bay doused in olive oil and lemon all tossed around with romaine lettuce (the most boring part, but necessary), fresh garlic croutons and THE BEST dressing ever. The Best. Best part is that it’s such a simple meal and perfect for a summer night.

Grilled Chicken and Sausage Kebab Salad
Just the Tip / Inspired by Tyler Florence
Serves 4

What I used:

For the kebabs:
1 1/2 – 2 lbs pork sausage (if you’re local to MA, use provolone and garlic sausage from market basket – it’s the best!)
1 small loaf garlic ciabatta (again, market basket sells these roasted garlic bread stix – use 2 and you’ll be so happy)
2 boneless, skinless chicken breasts
10-20 fresh bay leaves
olive oil
1 lemon
Kosher salt and freshly ground black pepper
For the salad and dressing:
4-5 anchovies
3-4 cloves garlic
1/2 lemon, zested and juiced
2 egg yolks
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish
1/2 – 3/4 cup extra-virgin olive oil
2-3 tbsp water
Kosher salt and freshly ground black pepper
2 heads romaine lettuce, chopped
What I did:
  1. Preheat grill.
  2. Slice the chicken into 1″ thin-ish chunks cross-wise. Cut the sausage into triangular shapes, similar in size to the chicken. Using 12″ skewers (about 4-5), arrange chicken, bay leaf, and sausage, in that order, until the skewers are filled.
  3. Lay the prepared kebabs out on a dish and drizzle with olive oil and lemon juice. Season well on all sides with salt and freshly ground black pepper. Grill for 7-10 minutes per side until cooked through.
  4. For the dressing, combine the water, anchovies, garlic, lemon zest, lemon juice, egg yolks and grated Parmesan in a food processor or blender. Pulse a couple of times to combine, then slowly pour the oil through the feed tube and continue to blend until emulsified. Season to taste with salt and freshly ground black pepper.
  5. For the croutons, chop the bread and drizzle with olive oil and salt and pepper. Broil for a couple of minutes, shaking the pan half-way. Reserve for later.
  6. Add the chopped romaine to a large bowl. Add the grilled sausage, chicken (discard the bay leaves) and croutons. Add dressing and toss to combine. Garnish with more black pepper and some shaved parmesan cheese.

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