Chicago Dog Salad

• 1/4 cup yellow mustard
• 2 tablespoons vinegar (eyeball it)
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1 small red onion, thinly sliced
• 1/2 sack (8 ounces) shredded cabbage blend for slaw salads
• 1 romaine lettuce heart, shredded
• 2 vine-ripe tomatoes, diced
• 3 large half-sour or garlic pickles, chopped
• Salt and freshly ground black pepper
• 8 pork or beef hot dogs, cut on an angle into 1-inch-thick slices

1. In the bottom of a large bowl, combine the mustard, vinegar, sugar, and about 3 tablespoons of the vegetable oil.
2. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad, season with salt and pepper, adjust the seasonings, and reserve.
3. Heat a large nonstick skillet over medium-high heat.
4. Add the remaining tablespoon of vegetable oil (once around the pan), then arrange the sliced dogs in a single layer.
5. Sear them for a couple of minutes on each side.
6. Mound up the salad on plates and top with seared dogs and serve.

yellow mustard, vinegar, sugar, vegetable oil, red onion, sack, romaine lettuce heart, tomatoes, garlic, salt, pork

Taken from www.epicurious.com/recipes/food/views/chicago-dog-salad-374321 (may not work)