Chicago Dog Salad Rachael Ray   From Every Day with Rachael Ray April-May 2006 FOUR SERVINGS 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 Salt and freshly ground pepper 8 pork or beef hot dogs, cut into 1-inch slices on an angle 1. 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. 2. 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. 3. Mound the salad on plates, top with the seared dogs and serve.

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