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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In the bottom of a large bowl, combine the mustard, vinegar, sugar, and about 3 tablespoons of the vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad, season with salt and pepper, adjust the seasonings, and reserve.
Step 2
Heat a large nonstick skillet over medium-high heat. Add the remaining tablespoon of vegetable oil (once around the pan), then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side.
Step 3
Mound up the salad on plates and top with seared dogs and serve.
