Wow. Good stuff. If you like a Chicago style hot dog or fresh crispy coleslaw, you'll appreciate this. I added shredded carrots and poppy seeds. I think mini, pickled green peppers (called Sport Peppers, which are served on a Chicago dog) would also be a good idea. I haven't had it with hot dogs, but it would certainly work well. Yum.
Ingredients
- 1/4 cup yellow mustard
- 2 tablespoons vinegar, eyeball it
- 1 rounded teaspoon sugar
- 4 tablespoons vegetable oil
- 1/2 medium red onion, thinly sliced
- 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
- 1 romaine heart, shredded
- 2 vine ripe tomatoes, diced
- 3 large half sour or garlic pickles, chopped
- Salt and pepper
- [3 carrots, shredded]
- [1 tablespoon poppy seeds]
- 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle
Directions
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 salt and pepper, adjust seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) 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.