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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chicago-style dogs are my favorites but not something you regularly find on street corners in Texas. ;-) This salad reverses the order and piles veggies up high underneath the dogs. Ingredients:
1/4 cup yellow mustard |
2 tablespoons vinegar |
1 teaspoon sugar |
4 tablespoons vegetable oil |
1/2 medium red onion, thinly sliced |
1 cup shredded cabbage (or 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads) |
1 romaine lettuce hearts, shredded |
2 tomatoes, diced |
3 large garlic dill pickles, chopped |
celery salt |
black pepper |
8 vienna beef hot dogs, sliced into 1-inch-thick slices on an angle |
Directions:
1. In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
2. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
3. Season with celery salt and pepper to taste and set aside.
4. Heat a large nonstick skillet over medium-high heat.
5. Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
6. Mound up the salad on plates, top with seared dogs, and serve.
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