Name: Mini hot dogs with caesar salad slaw
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Cuisine: american
Ingredients: 1 egg yolk; 1 drained anchovy fillet, finely chopped; 20.00 ml finely grated parmesan; 18.20 gm olive oil; 10.60 gm fresh lemon juice; 2.95 gm Dijon mustard; 1/2 garlic clove, crushed; 500.00 ml finely shredded cos lettuce; 250.00 ml finely shredded white cabbage; 12 white buffet rolls; 4.60 gm olive oil; 12 (about 400g) Peppercorn extra-lean beef chipolatas; Butter, at room temperature

Mini hot dogs with caesar salad slaw

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Elevate classic hot dogs with a Caesar salad twist for a delicious and fun meal!

Ingredients:

1 drained anchovy fillet, finely chopped
20.00 ml finely grated parmesan
10.60 gm fresh lemon juice
2.95 gm Dijon mustard
1/2 garlic clove, crushed
500.00 ml finely shredded cos lettuce
250.00 ml finely shredded white cabbage
12 white buffet rolls
4.60 gm olive oil
12 (about 400g) Peppercorn extra-lean beef chipolatas
Butter, at room temperature

Instructions:

In a bowl, mix together egg yolk, anchovy, parmesan, oil, lemon juice, mustard, and garlic. Season with salt and pepper to taste.
Combine the lettuce and cabbage in a bowl. Drizzle with the dressing, setting aside 1 tablespoon. Toss lightly until mixed.
In a non-stick frying pan over medium heat, heat oil. Cook chipolatas for 8-10 minutes, turning occasionally, until fully cooked.
Warm the rolls according to the packet instructions, then make a lengthways cut along the side of each roll without cutting all the way through.
Butter the inside of each roll. Fill with the lettuce mixture and top with a chipolata. Drizzle with reserved dressing before serving.

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