Mini hot dogs with caesar salad slaw

Tasteful Mini hot dogs with caesar salad slaw Recipe

Hot dogs are an American classic, and these little ones are dressed up to party with another US favourite – caesar salad.
Mini hot dogs with caesar salad slaw
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 12 person.


  • 1 egg yolk

  • 1 drained anchovy fillet, finely chopped

  • 1 tablespoon finely grated parmesan

  • 1 tablespoon olive oil

  • 2 teaspoons fresh lemon juice

  • 1/2 teaspoon Dijon mustard

  • 1/2 garlic clove, crushed

  • 2 cups finely shredded cos lettuce

  • 1 cup finely shredded white cabbage

  • 12 white buffet rolls

  • 1 teaspoon olive oil

  • 12 (about 400g) Peppercorn extra-lean beef chipolatas

  • Butter, at room temperature


  • Step 1

    Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.

  • Step 2

    Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.

  • Step 3

    Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for 8-10 minutes or until cooked.

  • Step 4

    Meanwhile, warm the rolls following packet directions. Make a lengthways cut in the side of each roll (do not cut all the way through).

  • Step 5

    Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.

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