Grilled Romaine With Hot Dog Crispies & Pickle-Mustard Vinaigrette
★★★★★
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
4 as a side
Ingredients
3
romaine hearts, halved lengthwise
2
hot dogs
4
dill pickles, brine reserved
2 tablespoons
yellow mustard
Instructions
- Heat the grill to medium-high.
- While that’s heating up, brush the romaine with the oil and sprinkle with salt. Slice the hot dogs lengthwise but not quite all the way, so they open up like a book. Flip over so they’re lying flat on the cutting board, then score with lots of tiny slits, taking care not to cut all the way.
- The grill should be hot by now. Add the hot dogs, flat side facing down, and cover. Set a timer for 6 minutes.
- While those are cooking, slice or dice the pickles however you want. Add 1/4 cup of pickle brine to a bowl, along with the mustard and 2 tablespoons of oil. Stir with a fork until emulsified, then season with salt to taste.
- After 6 minutes, use tongs to flip the hot dogs. Add the romaine to the grill and cover. Cook the lettuce for 2 to 3 minutes, until the bottom is deeply charred. Flip and cook another minute or so, just to kiss the other side. Transfer the romaine to a platter. Keep cooking the hot dogs, grill covered, while you dress the lettuce with the vinaigrette (you might not use all of it) and sprinkle with the diced pickles.
- Once the hot dogs are starting to curl and char, transfer them to a cutting board and finely dice. Sprinkle them all over the salad and serve with any remaining vinaigrette for people to drizzle on top as they eat.
