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1
Preheat grill to medium-high heat.
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2
Take 4 links of sweet Italian pork sausage and cut in half in the middle.
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3
Chop 2 medium boneless chicken breasts into chunks roughly the same size as the sausage.
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4
Take one crusty baguette, and cut it into rounds.
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5
Using metal skewers make two extra-large kabobs (two skewers per kabob).
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6
Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full.
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7
Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
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8
Place skewers on the hot grill and cook until golden brown, turning to get an even color all over.
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9
Baste with lemon juice as they cook.
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10
Prepare the salad.
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11
In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese.
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12
Pulse a couple of times to combine, then add 2 tablespoons water and blend again.
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13
Keep the motor running, and gradually pour 1 cup extra-virgin olive 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
Chop 2 heads of romaine lettuce, and throw into a large mixing bowl.
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16
Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly.
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17
When the kabobs are done, remove them from the grill and serve alongside the salad.
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18
To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.
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19
NOTE: To serve with Basmati rice, as I do, rinse 1 1/2 cups of dry rice to a colander until the water runs clear.
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20
Add rice to 2 1/4 cups chicken broth, 1 teaspoon salt and 1 teaspoon olive oil.
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21
Bring to a boil, cover and simmer over a low flame until all liquid evaporates.
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22
Let rice sit covered for 5 minutes and fluff with a fork.
