It can be easy to associate salads with repetition and zero flavor, but these mixed greens have a completely refreshing point of view. Here, Rachael Ray takes what's thought to be junky ballpark food and turns it into something entirely unexpected. Juicy tomatoes, succulent hot dogs, tart relish, tangy mustard, and pungent onions make for a satiating, hearty salad. For Chicago-style authenticity, opt for Vienna Beef all-beef hot dogs. To get the recipe,
- 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.
- Meats, Salads
- North American