Chicago Dog Salad
Johanna
From the kitchen of Rachel Ray
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
- 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle
directions
- 1
In the bottom
- 2
of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions,
- 3
cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings,
- 4
and reserve.
- 5
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of
- 6
the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to
- 7
paper towels to drain.
- 8
Mound up the salad on plates, top with seared dogs, and serve.
Source: Johanna
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