Mini hot dogs with caesar salad slaw

Hot dogs are an American classic, and these little ones are dressed up to party with another US favourite - caesar salad.

• 1 egg yolk
• 1 drained anchovy fillet, finely chopped
• 1 tablespoon finely grated parmesan
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 garlic clove, crushed
• 2 cups finely shredded cos lettuce
• 1 cup finely shredded white cabbage
• 12 white buffet rolls
• 1 teaspoon olive oil
• 12 (about 400g) Peppercorn extra-lean beef chipolatas
• Butter, at room temperature

Energy 1490kJ	Fat saturated 9.00g
Fat Total 20.00g	Carbohydrate sugars g
Carbohydrate Total 30.00g	Dietary Fibre 2.00g
Protein 15.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.

2. Step 2

   Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.

3. Step 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. Step 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. Step 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.