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Ingredients

• 1 1/2 pounds hot Italian sausage (6 to 7 links)
• 4 bone-in chicken breasts, each about 12 ounces, trimmed of excess fat
• 1 recipe Salsa Verde, recipe follows
• 2 racks lamb, each about 2 pounds, frenched and trimmed of excess fat
• Extra-virgin olive oil

• Finely ground sea salt, preferably gray salt
• 4 lemons, cut in 1/2 crosswise
• Freshly ground black pepper
• 6 to 8 summer squashes, sliced 1/2-inch thick

• 4 slices (approximately 2 ounces) white bread
• 2 tablespoons Champagne vinegar
• 2 bunches Italian parsley, picked and cleaned
• 16 cornichons

• 1/4 cup capers, rinsed
• 4 to 5 anchovies
• 1 3/4 cups extra-virgin olive oil
• Gray salt or course sea salt and freshly ground black pepper

Description

Cooking Channel Serves Up This Meat Counter Mixed Grill Recipe Recipe From Michael Chiarello Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel