Meaty Man Salad

As many of you know, I am a firefighter’s girlfriend and what that means is salad is not considered a meal. It is a side dish no matter how you serve it.  Being discourage and determined to change my man's mind I sat down and tweeked Taylor Flourence’s ultimate kabob salad to create the perfect combination of meat, lettuce and veggies.  With full stuborn-ness, i teared open the fridge looking for my favorite salad fixings and came up with this master piece.  The dressing really is the kicker to this recipe but also if you have time, be sure to try out saute balsamic purple onions. They will change your life! I Promise you this. Anyways, have fun and be ready… for dessert we had vegan chocolate peanut butter pillows. I can’t wait to share that with you.

Chicken Sausage Caesar Salad 

For the meat and croutons:

3-4 links sweet Italian pork sausage

1/2 crusty baguette

2 medium, boneless, skinless chicken breasts

12 fresh bay leaves

1/4 cup extra-virgin olive oil

2 lemons

Kosher salt and freshly ground black pepper

For the salad and dressing:

2 cloves garlic

1 lemon, juiced

1 egg yolks

1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish

1/2 cup extra-virgin olive oil

2 tablespoons water

Kosher salt and freshly ground black pepper

2 heads romaine lettuce, chopped

Purple onion marinated and roasted in balsamic

Serve with tomatoes, and other favorite vegies

First slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into small pieces.
Now take your tray and spray it with olive oil then mix up the chicken, sausage and baguette on the tray. Once tray is mixed up place the bay leafs on top and sprinkle everything with the lemon, salt, and pepper. Then place try in oven for 10 min at 400 degrees.
While kebabs are roasting you can prepare the salad. In a blender combine, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl.  Grill or bake slices of purple onion marinated in balsamic. Add some dressing and gently toss to combine.