Chicago Dog Salad with Poppy Seed Croutons

Photo courtesy Gibbs Smith Books

Makes 4 servings

INGREDIENTS
2 poppy seed hot dog buns, cut in 1/2-inch cubes
3 tablespoons olive oil, divided
1 tablespoon butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons yellow mustard
2 tablespoons honey
4 all-beef hot dogs
2 cups torn mixed salad greens
1 cup bagged coleslaw mix or shredded cabbage
1/2 cup grape tomatoes, halved
1/4 cup diced dill pickles
1/2 small sweet white onion, quartered and thinly sliced
4 hot banana wax peppers, chopped

DIRECTIONS

Preheat oven to 375 degrees F.

Spread bread cubes in a single layer on a rimmed baking sheet. In a small dish, whisk together 1 tablespoon oil, butter, garlic powder, salt, and pepper. Drizzle the mixture over the bread cubes, stirring to coat. Bake, stirring once halfway through cooking, until lightly browned, about 15 minutes. Cool on pan and set aside.

In a small bowl, whisk together remaining oil, mustard, and honey; set aside.

Preheat a grill to medium-high heat. Cook the hot dogs, turning several times, until cooked through and well browned, about 8 minutes. Remove from the grill, cool, and cut in 1/3-inch-thick slices.

In a serving bowl, toss together the mixed greens and coleslaw mix. Top with warm hot dog slices, tomatoes, pickles, onion, and peppers. Drizzle the dressing over the salad and toss gently. Sprinkle the croutons on top and serve.