Chicago-style dogs are my favorites but not something you regularly find on street corners in Texas. ;-) This salad reverses the order and piles veggies up high underneath the dogs. Recipe adapted from Food Network and Rachael Ray
04Heat a large nonstick skillet over medium-high heat.
05Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
06Mound up the salad on plates, top with seared dogs, and serve.