A delightful twist on the classic Chicago-style hot dog, this salad combines fresh vegetables with seared hot dog slices for a unique and flavorful dish.
In a large bowl, whisk together the mustard, vinegar, sugar, and celery salt to create the dressing.
Whisking the dressing thoroughly ensures all ingredients are well combined for a consistent flavor.
Add the red onion, cabbage, romaine lettuce, tomatoes, and pickles to the bowl with the dressing and toss to coat.
Toss the salad gently to avoid bruising the vegetables.
Heat a nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Slice the hot dogs and arrange them in a single layer in the skillet. Sear for 2-3 minutes on each side until browned.
Searing the hot dogs enhances their flavor by caramelizing the surface.
Remove the hot dogs from the skillet and place them on paper towels to drain excess oil.
Draining the hot dogs on paper towels keeps the salad from becoming greasy.
Divide the salad among plates, top with the seared hot dogs, and serve immediately.
Serve the salad immediately to enjoy the contrast of warm hot dogs and crisp vegetables.
