Chicago Hot Dog Salad Recipes

Steps:

• Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
• Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
• Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Steps:

• 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.

Steps:

• 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.

Steps:

• In a medium bowl, whisk together mustard and white-wine vinegar; season with salt and pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.
• Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish.

Steps:

• Simmer frankfurters in beer or water for approximately 10 minutes.
• Warm buns in microwave, until slightly warm and soft.
• To assemble hot dogs, place frank in each bun.
• Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
• Sprinkle with celery and poppy seeds.
• Serve.