This is a Rachel Ray recipe we discovered a few years ago. It begins to pop up on my weekly menus every spring right around daylight savings time. There's just something about long evening shadows that pairs beautifully with seared hot dogs and tangy slaw!
(Big D--I can see you shaking your head--only your daughter would find a salad recipe that uses yellow mustard as its dressing...)
Here it is!
Chicago Dog Salad
1/4 cup yellow mustard
2T cider vinegar
1 rounded teaspoon sugar
4T vegetable oil
a few thin slices of red onion
16 ounces shredded cabbage
1 heart of romaine, shredded
2 tomatoes, diced
3 large garlic pickles, chopped
salt and pepper
8 hot dogs (we like Hebrews National), cut into 1" slices on an angle
Mix mustard, vinegar, sugar and 3T of the oil in the bottom of a large mixing bowl. Add onion, cabbage, romaine, tomatoes and pickles and toss well, until salad is evenly coated. Season with salt and pepper.
Heat a large skillet over medium-high heat. Add the remaining 1T oil, turn to coat pan, then arrange dogs in a single layer. Sear them for a couple of minutes on each side.
Mound the salad on plates, top with the seared dogs and serve.