Grilled Romaine With Hot Dog Crispies & Pickle-Mustard Vinaigrette by Emma Laperruque - Recipe Print View

Heat the grill to medium-high. While that’s heating up, brush the romaine with the oil and sprinkle with salt. Slice the hot dogs lengthwise but not quite all the way, so they open up like a book. Flip over so they’re lying flat on the cutting board, then score with lots of tiny slits, taking care not to cut all the way. The grill should be hot by now. Add the hot dogs, flat side facing down, and cover. Set a timer for 6 minutes. While those are cooking, slice or dice the pickles however you want. Add 1/4 cup of pickle brine to a bowl, along with the mustard and 2 tablespoons of oil. Stir with a fork until emulsified, then season with salt to taste. After 6 minutes, use tongs to flip the hot dogs. Add the romaine to the grill and cover. Cook the lettuce for 2 to 3 minutes, until the bottom is deeply charred. Flip and cook another minute or so, just to kiss the other side. Transfer the romaine to a platter. Keep cooking the hot dogs, grill covered, while you dress the lettuce with the vinaigrette (you might not use all of it) and sprinkle with the diced pickles. Once the hot dogs are starting to curl and char, transfer them to a cutting board and finely dice. Sprinkle them all over the salad and serve with any remaining vinaigrette for people to drizzle on top as they eat.