Chicken kebab salad

Soak wooden skewers in water at least 30 minutes.

Cut baguette into slices, crosswise, about 1/2 inch thick.

Slice chicken breasts thinly, crosswise.

Slice sausage links into two-inch chunks.

Thread onto skewers: bread, chicken, sausage. Repeat 3 times and ending with another bread. Sprinkle with olive oil, salt, and pepper.

Lay on a preheated medium grill, and cook for about 7-10 minutes per side. Note: It is best to use indirect heat, or the bread may end up burned.

Whirl all ingredients except oil in blender or food processor until combined. Pour in olive oil in a thin stream while the processor is running.

Chop romaine and put in a large salad bowl. When the kebabs are done, slide the components off into the salad bowl. Add some dressing and toss to combine.

For an elegant touch, garnish with some shaved parmesan.