8 beef hot dogs 1-inch-thick cut into slices on an angle
0.5 ounce sack cabbage blend shredded for slaw salads
3 large garlic pickles sour chopped
0.5 medium onion red thinly sliced
1 romaine heart shredded
4 servings salt and pepper
1 teaspoon sugar
4 tablespoons vegetable oil
2 vine tomatoes diced ripe
2 tablespoons vinegar
0.3 cup mustard yellow
Equipment
bowl
frying pan
paper towels
Directions
Watch how to make this recipe.
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.
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.
Mound up the salad on plates, top with seared dogs, and serve.
