Chicago Dog Salad - cooking recipe

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
Preparation
    In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
    Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
    Season with celery salt and pepper to taste and set aside.
    Heat a large nonstick skillet over medium-high heat.
    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.
    Mound up the salad on plates, top with seared dogs, and serve.

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