Chicago Dog Panzanella

Ingredients

• 6 poppy seed hot dog buns, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 pound Chicago-style beef hot dogs
• 1 large vine-ripened tomato, cut into thin wedges
• 2 celery ribs, including leaves, chopped
• 4 dill pickle spears, chopped
• 1/2 cup thinly sliced white onion
• 1/2 cup thinly sliced sport peppers
• DRESSING:
• 1/3 cup extra virgin olive oil
• 1/4 cup dill pickle juice
• 3 tablespoons yellow mustard
• 1 tablespoon grated onion or shallot
• 2 tablespoons poppy seeds
• 1 teaspoon celery salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sweet pickle relish

Instructions

1. 1

   Toast the bread: Preheat your oven to 350°F. Arrange the cubed hot dog buns on a sheet pan, and toss them with the olive oil. Bake the be bread for 12 to 15 minutes until it's crisp and lightly golden. Remove it from the oven and let it cool.

2. 2

   Cook and slice the hot dogs: Meanwhile, heat a grill pan or skillet over medium heat. Cook the hot dogs until they're lightly charred on all sides and heated through. Remove the hot dogs and cut them diagonally into 1/4-inch-thick slices.

3. 3

   Add the ingredients to a bowl: In a large serving bowl, combine the bread cubes, hot dogs, tomatoes, celery, pickles, onions and sport peppers.

4. 4

   Make the dressing: In a glass measuring cup, whisk together the olive oil, pickle juice, mustard, onion, poppy seeds, celery salt, salt and pepper. Editor's Tip: You could also blend the dressing in a small food processor or shake it up in a mason jar.

5. 5

   Dress and toss the salad: Pour the dressing over the salad and toss to coat it. Spoon the pickle relish on top to serve.