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Mini hot dogs with caesar salad slaw

  • 0:25 Prep
  • 0:10 Cook
  • Makes 12


  • 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


  • 1
    Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.
  • 2
    Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.
  • 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.
  • 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).
  • 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.

Source: taste.com.au


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