Yeh.
I know what you’re thinking: “Hey! I am seeing the salad, but I am not seeing any hot dogs!” Correct; but Rachael Ray, who’s recipe I have shamelessly purloined (with a few minor modifications) for this post, calls for serving sliced grilled hot dogs on the top of what is basically a mustard coleslaw and lettuce. And really, this zippy little salad could go either way, so Vienna Beef (Chicagoland’s dog of choice), Tofu, or plain; you’re gonna wanna check this out.
INGREDIENTS
Mustard Dressing:
•1/4 cup yellow mustard
•2 tbsp rice vinegar
•1 rounded tsp sugar
•1/4 cup veggie oil
Salad:
•Torn or chopped romaine
•1/2 head cabbage, chopped
•1 sweet onion, diced
•Grape tomatoes, quartered
•1/2 cup chopped spicy sweet pickles (I used Famous Dave’s)
•1 tsp sugar
•1/4 tsp celery salt
•Black pepper
•Aleppo pepper
•Poppy seeds
A few notes: I chose rice vinegar for its sweetness; and no true Chicago-style hot dog is served without celery salt. A poppy seed bun is also mandatory, but since this is a salad and all, a sprinkling of poppy seeds over the salad as you serve it will work. You could also skip the pickles in favor of an equal amount of drained giardiniera or mebbe even my own Ciao! Piccolo.
Whisk the dressing ingredients together (I used my immersion blender) and stash in a jar in the fridge until needed.
Toss the cabbage together with the onion, tomatoes, and pickle with the sugar, celery salt, and peppers, then toss with the mustard dressing until well mixed.
Stash in the fridge for an hour or three to let the flavors blend.
When ready to serve the salad, arrange the romaine in the bottom of a large serving bowl or platter, then top with the cabbage mixture.
Sprinkle with the poppy seeds and serve.
With, or without hot dogs.