Chicagodogsalad Recipes

CHICAGO-STYLE HOT DOG SALAD

Steps:

• In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.
• Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds. Serve and enjoy!

CHICAGO DOG SALAD

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.

CHICAGO DOG

Steps:

• Brush outsides of buns with butter; sprinkle with poppy seeds.
• Bake, split sides down, at 350 degrees until warm, about 5 minutes.
• Warm hot dogs in boiling water for 5 minutes; transfer to buns.
• Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
• Squirt mustard over each in a zigzag; top with a dollop of relish.
• Divide onion among hot dogs.
• Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

CHICAGO-STYLE HOT DOG

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!

CHICAGO DOGS

Steps:

• Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
• Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

CHICAGO DOG SALAD

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.