Drag it through the garden! This Chicago-style classic is now a salad packed with all your favorite toppings that’s perfect for a hot summer night.
Ingredients
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) yellow mustard
1 tbsp (15 ml) oil
1 tbsp (15 ml) dill pickle juice
2 tsp (10 ml) sugar
½ tsp (2 ml) seasoning salt or celery salt
croutons
4 hot dog buns, cubed
1 tbsp (15 ml) oil
1 tsp (5 ml) seasoning salt or celery salt
4 hot dogs
6 cups (1.4 l) lettuce (about 2 small romaine hearts)
8 slices provolone cheese, diced
2 plum tomatoes, chopped
6 dill pickle spears, chopped
½ white onion, chopped
optional toppings: sport peppers, poppy seeds
Directions
Whisk together the dressing ingredients; set aside.
Toss the hot dog buns with the oil and seasoning. Place them in a grill pan over medium heat and cook until toasted, about 5 minutes. Remove and set aside.
Grill the hot dogs over medium heat for about 8–10 minutes, or until hot and well browned on all sides. Remove from the grill and slice into coins.
Toss the lettuce with the dressing in a large bowl. Top with the hot dogs, croutons, cheese, tomatoes, pickles, and onion. Add sport peppers and sprinkle with poppy seeds, if you’d like.
