Prep 10 mins
Cook 5 mins
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. Recipe adapted from Food Network and Rachael Ray
- 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
- 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.
Wow what a fun salad. My teens were dubious, but every bit disappeared by the end of dinner. Next time I will probably add more celery salt, it really adds the Chicago touch. Thanks!
I was going to post this :) This is a great salad!! DH and I love hot dogs and the flavors in this salad are GREAT!
My adopted sister (from Chicago) asked "where's the neon green relish?" Did not expect the wonderful flavors! Only made as kind of a joke for sister, but will definetly make this again! Thnx for posting, Susie!