What better way to celebrate the holiday than with these veggie topped grilled hot dogs. This recipe comes from the Food and Wine magazine. Enjoy!
1/2 cup mayonnaise
1 Tbsp. minced shallot
2 Tsps. chopped capers
1 Tbsp. chopped dill pickle
1 Tbsp. caraway seeds, toasted
8 hot dogs, cooked
8 hot dog buns, toasted
8 slices of crisp, cooked applewood-smoked bacon
1 cup chopped tomatoes
4 cups shredded iceberg lettuce
1/3 cup small basil leaves
1. In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.
2. Put the cooked hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.
Serve with: Ice cold lager!