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1
Special equipment: 4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.
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2
Preheat grill to medium-high heat.
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3
Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.
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4
Now prepare the kebabs.
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5
Take the skewers 1 at a time and begin threading the components alternately.
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6
Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
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7
Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil.
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8
Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
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9
Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
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10
While kebabs are roasting you can prepare the salad.
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11
In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan.
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12
Pulse a couple of times to combine, then add the water and blend again.
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13
With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified.
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14
Season, to taste, with salt and some freshly ground black pepper.
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15
In a large mixing bowl add the chopped romaine.
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16
When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl.
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17
Add some dressing and gently toss to combine.
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18
To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
