Chicago hot dog salad
Indulge in the classic flavors of a Chicago-style hot dog with this refreshing salad. Bursting with tangy mustard, crunchy pickles, and savory sausage. Perfect for summer BBQs.
Ingredients:
- 340g frozen potato puffs
- 1/2 teaspoon celery salt, plus more to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard, plus more for topping
- 1/4 cup vegetable oil
- 1 head iceberg lettuce, shredded
- 1 cucumber, peeled, quartered lengthwise and chopped
- 1 1/2 cups grape tomatoes, halved
- 12 pickled pepperoncini (4 stemmed and thinly sliced, 8 left whole)
- 4 hot dogs
- 1/2 small sweet onion, diced
- Sweet relish, for topping
Instructions:
- Follow the instructions on the package to bake the potato puffs. After baking, sprinkle them with 1/2 teaspoon of celery salt.
- In the meantime, in a large bowl, mix together the vinegar and mustard. Gradually whisk in 3 tablespoons of vegetable oil until the mixture is smooth. Add the lettuce, cucumber, tomatoes, and sliced pepperoncini. Season with celery salt to your liking. Mix well to combine all the ingredients.
- Cut the hot dogs lengthwise, almost all the way through, and then open them up like a book. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Place the hot dogs in the skillet with the cut side facing down. Cook until they are browned and crispy, which should take around 2 to 3 minutes. Flip them over and cook for approximately 2 more minutes until the other side is browned as well.
- Plate the salad evenly among serving plates. Arrange a hot dog on top of each salad. Drizzle some mustard over the hot dogs, then add the onion and relish on top. Serve the dish with the baked potato puffs and whole pepperoncini on the side.
Summary:
- Calories: 1883 kcal
- Fat: 138 g
- Protein: 38 g
- Carbs: 137 g
- Potassium: 3192 mg
- Magnesium: 205 mg