Yes, you read correctly: hot dog salad. The kids and I made a project out of making homemade bread & butter pickles yesterday, and requested we enjoy them with hot dogs tonight.
I could have made them a simple kid-friendly meal, and then whipped up my own grown-up fare. Sometimes on busy summer days it's easier to meet somewhere in the middle, however. I used hot dogs for my own dish, but just dressed them up a little bit!
The only hot dogs I buy are Applegate Farms organic, all-beef. While I don't necessarily find myself craving dogs like I did as a kid, every now and then they're quite tasty. Tonight I used this recipe from Taste of Thai to create a Hot Dog & Tomato Salad. I made the recipe as written, except for using 1 packet of stevia instead of 1 tbs. of sugar.
I loved the sauce, and found that it really transformed the hot dogs. I'll admit that the caveman was not as impressed, but he still felt the meal was serviceable.
We ALL agreed, however, that our homemade pickles were the bomb!
Homemade Bread & Butter Pickles
adapted from Recipe Girl
1.5 lbs. thinly sliced pickling cucumbers
1.5 tbs. kosher salt (sea salt worked fine for me)
1 cup thinly sliced onion
1 cup granular erythritol
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup packed palm sugar
1.5 tsp. mustard seeds (which I omitted)
1/2 tsp. celery seeds
1/8 tsp. turmeric
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1.5 hours. Rinse cucumbers in a colander and rinse thoroughly under cold water. Drain well and return cucumbers to bowl. Add onion slices and toss to integrate them.
Combine sweetener and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until combined. Pour hot vinegar mixture over cucumber mixture and let stand at room temperature 1 hour. Cover and refrigerate for at least 24 hours.