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Thread: Chicago Dog Salad

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    HEIDI's Avatar
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    Jan 2004

    Hungry Chicago Dog Salad


    1/4 cup yellow mustard
    2 tablespoons cider vinegar (eyeball it)
    1 rounded teaspoon granulated sugar

    4 tablespoons vegetable oil
    1 small red onion, thinly sliced
    16 ounces shredded cabbage
    1 heart of romaine lettuce, shredded
    2 vine-ripe tomatoes, diced

    3 large half-sour or garlic pickles, chopped
    Salt and freshly ground pepper
    8 pork or beef hot dogs, cut into 1-inch slices on an angle

    1. In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the onion, cabbage, lettuce, tomatoes and pickles and toss. Season the salad with salt and pepper; taste, adjust the seasonings and reserve.
    2. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil, 1 turn of the pan, then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side, turning with tongs.
    3. Mound the salad on plates, top with the seared dogs and serve.
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    CoffeeGirl's Avatar
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    Jan 2005

    sounds good

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