1/4 cup yellow mustard
2 tablespoons cider vinegar (eyeball it)
1 rounded teaspoon granulated sugar
4 tablespoons vegetable oil
1 small red onion, thinly sliced
16 ounces shredded cabbage
1 heart of romaine lettuce, shredded
2 vine-ripe tomatoes, diced
3 large half-sour or garlic pickles, chopped
8 pork or beef hot dogs, cut into 1-inch slices on an angle
Salt and freshly ground pepper
- In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the onion, cabbage, lettuce, tomatoes and pickles and toss. Season the salad with salt and pepper; taste, adjust the seasonings and reserve.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil, 1 turn of the pan, then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side, turning with tongs.
- Mound the salad on plates, top with the seared dogs and serve.
- Salads, Meats
- North American