Description
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
Ingredients
- Yellow Mustard
- Vinegar
- Sugar
- Vegetable Oil
- Red Onion
- Cabbage
- Romaine Lettuce Hearts
- Tomatoes
- Dill Pickles
- Celery Salt
- Black Pepper
- Beef Hot Dogs
Instructions
- 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