Trim excess fat from the chicken breasts and steak. If chicken breasts are very thick, butterfly or flatten to an even 1/2–3/4 inch thickness by pounding lightly between plastic wrap. Pat all proteins dry with paper towels.

Season

Combine 1 tsp kosher salt and 1/2 tsp black pepper and rub over the beef and chicken. Lightly score the sausage casing so heat penetrates. Brush all proteins with 1 tablespoon olive oil to prevent sticking.

Grill proteins

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). For the steak: grill 4–6 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness; rest 8–10 minutes before slicing thinly against the grain. For the chicken: grill 5–7 minutes per side until internal 165°F / 74°C; rest 5 minutes. For sausages: grill 6–8 minutes, turning occasionally, until heated through and nicely browned. While resting, tent loosely with foil.

Slice and arrange

Slice steak thinly against the grain and slice chicken into 1/2-inch strips. Cut sausages diagonally into thick coins. Arrange all three on a large platter, leaving room for salad and sauce; keep warm or serve at warm room temperature.

Da Silva Caesar Marinade & Sauce

Make the Da Silva Caesar sauce

In a bowl, whisk together minced garlic, chopped anchovies, Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar and 1/2 tsp salt. Whisk in the mayonnaise until smooth. Add 2 tablespoons olive oil in a slow stream while whisking to emulsify. Stir in 3 tablespoons grated Parmesan. Taste and adjust seasoning with black pepper and more lemon or salt as needed.

Optional thinner dressing

If you prefer a pourable dressing, whisk in 2–4 tablespoons of warm water (or additional olive oil) until you reach desired consistency. Reserve about 1/3 cup of the sauce to serve alongside the platter and toss the rest with the romaine when assembling the salad.

Salad & Garnishes

Prepare croutons

Preheat oven to 375°F (190°C) or use a skillet. Cut crusty bread into 1-inch cubes. Toss with 1 tablespoon olive oil and 1 teaspoon butter (optional), a pinch of salt and 1/4 tsp black pepper. Spread on a baking sheet and toast in the oven 8–10 minutes until golden, flipping once. Or pan-toast in skillet over medium heat until crisp.

Prep lettuce

Wash and thoroughly dry romaine hearts. Tear or chop into large bite-size pieces and place in a large bowl.

Dress salad

Reserve about 1/3 cup sauce for serving. Add remaining Da Silva Caesar sauce to the romaine (start with 1/2 cup if uncertain) and toss gently until leaves are evenly coated. Add croutons and 1–2 tablespoons extra grated Parmesan and toss again lightly.

Plate salad

Mound the dressed romaine on the platter next to the grilled proteins or serve the salad on individual plates. Sprinkle additional Parmesan and chopped parsley over the entire platter and add lemon wedges at the sides.

Optional Finishing

Sprinkle chopped parsley and red pepper flakes (if using) over the proteins and salad for color and a slight heat. Serve immediately so the grilled meats remain warm and the salad crisp.