 Hot dogs
are an American classic, and these little ones are dressed
up to party with another US favourite - caesar salad.
Preparation Time 25 minutes
Cooking Time 10 minutes
Makes 12
Ingredients
1 egg yolk
1 drained anchovy fillet, finely chopped
1 tbs finely grated parmesan
1 tbs olive oil
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 garlic clove, crushed
2 cups finely shredded cos lettuce
1 cup finely shredded white cabbage
1 x 12 pkt Woolworths Bake at Home white buffet rolls
1 tsp olive oil
12 (about 400g) Peppercorn extra-lean beef chipolatas
Butter, at room temperature
Method
Combine the egg yolk, anchovy, parmesan, oil, lemon juice,
mustard and garlic in a bowl. Season with salt and pepper.
Place the lettuce and cabbage in a bowl. Add the dressing,
reserving 1 tablespoon. Gently toss until just combined.
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.
Meanwhile, warm the rolls following packet directions. Make
a lengthways cut in the side of each roll (do not cut all
the way through).
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: Australian Good Taste - June 2007 , Page 84
Recipe by Gemma Purcell
More recipes at:
www.taste.com.au
|
|
