Chicken Spiedini Salad

Nooo this not a salad made with the chopped up remnants of Speidi aka uber annoying couple Heidi and Spencer Pratt...though it's not a bad idea. It's an Italian dish meaning food   cooked on a stick; this recipe features chicken, baguette, bay leafs, and sausage.


 I am a mother of 3. And I love quick meals and one pot dishes during the week, nah scratch that; I NEED quick meals during the week. I have a full schedule and lots of people to make happy, and I rely on quick fixes! I plan on starting school again this fall, so these quick meals will be even more needed then. 

I've been bitten smitten with the Tyler Florence bug and yet cooked a meal from his book, "Stirring the Pot". Seriously, if you do not have this book- get it! It's full of diverse, delicious recipes that's separated by cooking methods; i.e. roasting, steam, sauté, etc. I adore him, and am so inspired by his cooking.  This recipe is full of wonderful flavors and any sausage can be substituted. 

Ingredients (adapted from Tyler Florence’s “Stirring the Pot” Chicken Spiedini Salad)

Spiedini

·        1 crusty baguette, sliced into rounds

·        2 medium boneless, skin-on chicken breast halves cut into 4 pieces each

·        4 links sweet Italian pork sausage, halved crosswise

·        12 fresh bay leaves (I only had dried)

·        ½ cup of extra-virgin olive oil

·        Kosher salt and freshly ground pepper

·        2 lemons, juice only

I removed the bones from skin-on bone-in chicken. Don't throw away bones as they can be used for stock! Throw the bones in a bag and and freeze them until you have enough bones.

 Salad

·        2 anchovy fillets

·        1 clove garlic, peeled

·        1 tablespoon lemon juice (I used about ¼ cup!)

·        2 egg yolks

·        2 tablespoons water

·        1 cup extra-virgin olive oil

·        2 tablespoons Parmigiano-Romano (I used Pecorino- Romano)

·        Kosher Salt

·        2 heads romaine lettuce, washed then torn

·        2 lemons, halved and grilled

·        Finely shredded Parmigiano-Romano (Pecorino-Romano used)

Directions

Using four metal skewers, thread the components, alternating bread, chicken, sausage, and bay leaves, until the skewers are full.

 Baste the kabobs with the ½ cup of olive oil; season with salt and pepper. Preheat grill to high. Place kabobs on the grill; turn the fill to medium. Cook for 8 to 10 minutes, or until golden brown, basting with lemon juice and turning to ensure color on all sides.

Meanwhile, prepare the salad. Combine the anchovies, garlic, lemon juice, and egg yolks in a blender. Blend to combine; add the water and blend again.

 With the blender running, slowly pour in 1 cup of olive oil through the hole in the top; blend until emulsified (thickened). Add the 2 tablespoons of cheese, blend until just combined. 

Season with salt and pepper to taste. Place the romaine in a large bowl. Add some dressing and gently toss to combine. When kabobs are done, remove from the grill. Serve kabobs with romaine and grilled lemons and sprinkle with shredded cheese.