Char-Dog Chicago Salad
Yield: 4 entrée salads
1 pound hot dogs (beef franks preferred for Chicago hot dog tradition)
2 cups chilled iceberg, sliced into strips
8 ounces chilled shredded cabbage or purchased slaw mix
1/3 cup chopped white onion
2 Tablespoons yellow mustard
1 Tablespoon cider vinegar
3 Tablespoons canola oil
1/2 teaspoon poppy seeds
1/2 teaspoon celery salt
3 Tablespoons diced kosher dill pickles
1 cup thin tomato wedges
4 Tablespoons sweet pickle relish
- Preheat grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4-5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165ºF for 8-12 minutes. Cool slightly and slice into 1-inch pieces.
- Meanwhile, in a large bowl, toss lettuce, cabbage and onion together. Cover and refrigerate.
- In a small bowl, whip together mustard, vinegar, oil, poppy seeds and celery salt.
- Add hot dogs, pickles and dressing to greens mixture. Toss ingredients together. Portion onto dinner plates. Arrange tomato wedges on sides of salad and place 1 tablespoon relish atop each salad.
© National Hot Dog & Sausage Council