These Italian kebabs are made with large bread cubes and vegetables. The dressing used to brush them also lightly coats the accompanying salad greens.
8 to 12 bamboo skewers
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
Salt and freshly ground black pepper to taste
2/3 cup olive oil
11/2 pounds French Garlic Sausage, Bockwurst, Boudin Blanc, or purchased fully-cooked sausage, cut into 3/4-inch slices
16 to 24 (1-inch) cubes French or Italian bread
1 red bell pepper, seeds and ribs removed, and cut into 1-inch squares
1 orange or yellow bell pepper, seeds and ribs removed, and cut into 1-inch squares
4 to 6 cups mixed salad greens, rinsed and dried
1. Prepare a medium-hot charcoal or gas grill. Soak bamboo skewers in cold water for 30 minutes.
2. Combine vinegar, mustard, shallot, garlic, Italian seasoning, salt, and pepper in a jar with a tight-fitting lid, and shake well. Add olive oil, and shake well again. Set aside.
3. Thread sausage, bread cubes, red bell pepper squares, and orange bell pepper squares onto skewers. Brush each skewer with 1 tablespoon dressing.
4. Grill skewers for 2 to 3 minutes per side, uncovered if using a charcoal grill, turning them gently with tongs.
5. Toss greens with some of remaining dressing. To serve, line a platter or individual plates with salad, and arrange kebabs on top. Serve immediately, passing remaining dressing separately.
Note: The dressing can be made and the kebabs can be assembled up to a day in advance and refrigerated, tightly covered. Allow dressing to sit at room temperature for 30 minutes.