Chicago Dog Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles[, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs.] 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 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.
2. 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.
3. Mound up the salad on plates, top with seared dogs, and serve.
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