This Chicago Hot Dog Salad takes everything you love about the Windy City’s iconic street food—snappy beef frankfurters, sport peppers, sweet relish, tomato, pickle, and celery salt—and turns it into a hearty, low-carb salad. It’s a fun, fresh twist that’s perfect for lunch, a light dinner, or a potluck, and it delivers all the tangy, savory, and crunchy contrasts of the original. The key is to treat the salad like a deconstructed dog: every bite should hit the same bright, salty, and slightly spicy notes.
Ingredients
- 4 beef frankfurters (about 1 lb / 450 g total)
- 1 tablespoon (15 ml) vegetable oil, for grilling
- 1 large head romaine lettuce, chopped (about 6 cups / 180 g)
- 2 medium tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 1 cup (240 ml) dill pickle slices (about 8 spears, sliced)
- 1/2 cup (120 ml) giardiniera, drained and chopped (or sport peppers, if you can find them)
- 1/4 cup (60 ml) sweet pickle relish
- 1/2 cup (120 ml) yellow mustard
- 1/2 teaspoon celery salt
- Freshly ground black pepper, to taste
Instructions
- Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly brush the frankfurters with oil. Cook, turning occasionally, until they are browned and heated through, about 6–8 minutes. If using raw or uncured frankfurters, cook until the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat). Remove from heat and let rest for a few minutes.
- While the franks cook, prepare the salad base. In a large bowl, combine the chopped romaine, tomato wedges, red onion, pickle slices, and giardiniera. Toss gently to mix.
- Slice the cooked frankfurters into bite-sized coins or diagonal pieces.
- Add the hot frankfurter pieces to the salad bowl. Drizzle with the yellow mustard and sprinkle with celery salt and black pepper. Toss everything together until the mustard coats the greens and toppings evenly.
- Top the salad with the sweet pickle relish and a few extra giardiniera pieces for garnish. Serve immediately, while the franks are still warm.
Tips
- Use good-quality beef franks: The salad relies on the frankfurter’s snap and flavor, so choose a brand you love. If you can’t find sport peppers, giardiniera is a great substitute—it adds the same vinegary heat.
- Don’t skip the celery salt: It’s the secret to that authentic Chicago taste. If you don’t have it, mix 1/2 teaspoon salt with 1/4 teaspoon celery seed.
- Toast the buns? Not here—but you can: If you want a nod to the bun, serve the salad with a side of warm, buttered hot dog buns for scooping. Or, for a crouton-like crunch, toast some cubed bread with a little oil and add it just before serving.
- Make it a meal: Add a scoop of creamy coleslaw or some crispy fried onions for extra texture. For a heartier version, add a handful of crumbled bacon.
Serving Suggestions
Serve this salad as a main dish for a casual weeknight dinner, or as a side at a summer barbecue. It pairs beautifully with classic sides like potato salad, baked beans, or grilled corn. For a fun presentation, serve the salad in individual bowls with an extra drizzle of mustard and a few pickle spears on the side. It also makes a great meal-prep lunch—just keep the dressing and toppings separate until serving.
Variations
- Vegetarian: Swap the beef franks for your favorite plant-based hot dogs. Cook them according to package directions, and proceed with the recipe.
- Spicy: Add a few dashes of hot sauce or a chopped jalapeño to the salad, or use extra giardiniera.
- Cheesy: Sprinkle with shredded cheddar or crumbled blue cheese before serving.
- Greek-style: Swap the mustard for a lemon-oregano vinaigrette and add crumbled feta and Kalamata olives.
- Low-carb: This recipe is already low-carb; just ensure your relish and mustard are sugar-free if you’re strict.
Storage and Reheating
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce will wilt slightly, and the tomatoes will release juice, so it’s not ideal for meal-prep. To reheat, remove the frankfurter pieces and warm them in a skillet over medium heat for 2–3 minutes, then add them back to the salad. Alternatively, enjoy the leftovers cold as a chopped salad. If you’re making this ahead for a party, prep the ingredients separately and toss everything together just before serving.
Frequently Asked Questions
Can I use other types of sausages? Yes, any fully cooked sausage like kielbasa or smoked turkey sausage works well. Just adjust the cooking time to ensure they’re heated through.
What if I can’t find giardiniera? Giardiniera is a pickled vegetable mix, usually with some heat. If you can’t find it, use pickled jalapeños or banana peppers, or simply add extra pickle slices and a dash of vinegar.
Is this salad gluten-free? Most beef frankfurters are gluten-free, but check the label. Mustard and pickle relish are typically gluten-free, but always verify. Serve without buns to keep it gluten-free.
Can I make this salad ahead of time? You can prep the vegetables and cook the franks a few hours ahead. Store them separately in the fridge, then combine and dress the salad just before serving to prevent sogginess.
How do I keep the salad from getting watery? The tomatoes and pickles release moisture. To avoid a watery salad, pat the pickle slices dry with a paper towel, and consider seeding the tomatoes before cutting them into wedges.
What’s the best way to cook the franks? Grilling or pan-frying gives the best flavor and texture. Avoid boiling, as it makes the franks soggy and dilutes their taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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