Monday, August 27, 2007

Chicken Kebob Salad with Pesto Asparagus Flatbread - Adapted from Tyler Florence and Bobby Flay


For the kebobs, start by chunking a skinless boneless chicken breast, 1/2 lb of link sausage and 5 or 6 slices of crusty french bread. We marinated for about 30 min or so. the chicken and sausage and bread in a mixture of 1/2C olive oil, 2 cloves crushed garlic, juice of 1/2 lemon and 2 or 3 fresh basil leaves, salt and pepper to taste. Skewer the pieces and grill for 10-12 min until the meat is done and the bread is golden brown. Remove from the fire and allow to cool a bit.
For the dressing, in a blender mix juice from 1/2 lemon, 1 anchovie filet, one egg yolk, 1 clove garlic, 2T water, and 2T grated parmesan cheese. With the blender running drizzle in 1/2C olive oil. Blend until creamy.
For the flat bread, grill 6 asparagus spears until tender. In a blender mix 1/3C pesto with the roughly chopped asparagus and blend until chuncky. Spread on a small pizza dough and grill for 5 min.
While the bread is grilling, mix together, 1 head of chopped romaine lettuce and the meat and dressing mixture.
Serve all together with a chilled white wine. This is a nice one we found recently. http://www.winemerchantraleigh.com/180253

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1 Comments:

Blogger Why Oxbow? said...

Looks great--I'll have to try this one!

10:47 PM  

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