Chicago Dog Salad

Chicago Dog Salad
  • 4Servings


  • 1/4 cup yellow mustard
  • 2 tablespoons cider vinegar (eyeball it)
  • 1 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


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.