Hot Dog Days of Summer

It is so hot here, I don't even know what to say about it:  102*F (39*C), gah!

So rather than regale you with descriptions of the searing heat, crunchy grass, and suffocating humidity, I will share what we had for supper last night.  Some recipes are just suited for hot weather, I've always thought.

Chicago Dog Salad*

1/4 cup yellow mustard
2 tablespoons vinegar
1 rounded teaspoon sugar
1 tsp. celery seed
2 tablespoons canola oil

1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1/2 medium red onion, thinly sliced 
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

 
In the bottom of a large bowl, combine mustard, vinegar, sugar, celery seed, and oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

* as found in Everyday with Rachael Ray magazine

You might also notice that if you leave out the sugar and choose your dogs carefully, this is a very, very low carb recipe.



Keep cool!