BBQ & Grill
Hot Dog Salad
Drag it through the garden! This Chicago-style classic is now a salad packed with all your favorite toppings that’s perfect for a hot summer night.
Ingredients:
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) oil
- 1 tbsp (15 ml) dill pickle juice
- 2 tsp (10 ml) sugar
- ½ tsp (2 ml) seasoning salt or celery salt
- 4 hot dog buns, cubed
- 1 tbsp (15 ml) oil
- 1 tsp (5 ml) seasoning salt or celery salt
- 4 hot dogs
- 6 cups (1.4 l) lettuce (about 2 small romaine hearts)
- 8 slices provolone cheese, diced
- 2 plum tomatoes, chopped
- 6 dill pickle spears, chopped
- ½ white onion, chopped
- optional toppings: sport peppers, poppy seeds
Directions:
- Whisk together the dressing ingredients; set aside.
- Toss the hot dog buns with the oil and seasoning. Place them in a grill pan over medium heat and cook until toasted, about 5 minutes. Remove and set aside.
- Grill the hot dogs over medium heat for about 8–10 minutes, or until hot and well browned on all sides. Remove from the grill and slice into coins.
- Toss the lettuce with the dressing in a large bowl. Top with the hot dogs, croutons, cheese, tomatoes, pickles, and onion. Add sport peppers and sprinkle with poppy seeds, if you’d like.