Mini hot dogs with caesar salad slaw

Method

• 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.