Chicago Dog Salad

Ingredients:
1/4 c. yellow mustard
2 Tbsp. cider vinegar
1 rounded tsp. granulated sugar
4 Tbsp. vegetable oil
1 small red onion, thinly sliced
16 oz. shredded cabbage
1 heart of romaine lettuce, shredded
2 vine-ripe tomatoes, diced

Sliced jalapenos or sport peppers (optional)
3 large pickles, chopped
Salt and freshly ground pepper
8 turkey hot dogs, cut into 1-inch slices on an angle

Celery salt

In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the onion, cabbage, lettuce, tomatoes, jalapenos (optional), and pickles. Toss well. Season the salad with pepper and a pinch of salt (more to come at the end, so go easy on it). Taste, adjust the seasonings and put aside.

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil, 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 and top with the seared dogs. Sprinkle with celery salt. Serve.