Chicago-style hot dog salad
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Classic Chicago hot dogs are often touted to have been “dragged through the garden,” referencing all the fresh veggie toppings on them. We took that idea and ran with it, turning the beloved handheld meal into a salad. All the familiar touchpoints are still here: tomato wedges, onion, dill pickle, sport peppers (or pepperoncini), and a vinaigrette made with sweet pickle relish and yellow mustard. Don’t forget the finishing sprinkle of celery salt; it creates the iconic flavor.
Ingredients
Cooking spray
4 spray(s)
Light beef or pork hot dog
4 item(s)
Sweet pickle relish
2 Tbsp
Extra virgin olive oil
2 Tbsp
Cider vinegar
2 Tbsp
Mustard
1 tsp
Romaine lettuce
6 cup(s)
Vidalia onion
0.5 cup(s), sliced
Tomato
2 medium
Unsweetened dill pickle
2 spear(s)
Pepperoncini
4 item(s), whole
Celery salt
0.5 tsp
Instructions
1
Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high heat. Alternatively, heat a stovetop grill pan over medium-high heat. Arrange the hot dogs on the grill or grill pan. Grill, turning occasionally, until thoroughly heated and lightly charred, 5 to 6 minutes.
2
Meanwhile, in a large bowl, whisk together pickle relish, oil, vinegar, and mustard. Add lettuce, onion, and tomatoes; toss gently to coat. Cut hot dogs diagonally into slices. Arrange hot dogs, pickles, and peppers over salad. Sprinkle evenly with celery salt.
3
Serving size: about 2 cups
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