Hot dogs with fennel salad
Ingredients
for 4 pieces
| 100 g | fennel, very thinly sliced |
| 1 | organic lemon, use a little grated zest and 1 tbsp of juice |
| ½ tbsp | olive oil |
| ¼ tsp | salt |
| 80 g | dried tomatoes in oil, drained, oil reserved |
| 3 tbsp | grated Pecorino |
| 250 g | cherry tomatoes, cut in half |
| 1 | shallot, finely chopped |
| 1 tbsp | balsamic vinegar |
| ¼ tsp | salt |
| a little | pepper |
| 4 | pork bratwurst (approx. 130 g each) |
| 4 | baguettes parisette (each approx. 100 g), halved lengthwise |
| 2 tbsp | grated Pecorino |
How it's done
Fennel salad
In a bowl, mix the fennel with all the ingredients up to and including the salt.
Tomato paste
Place the tomatoes and Pecorino in a measuring cup along with 2 tbsp of the retained oil, puree.
Charcoal/gas/electric grill
Place the tomatoes and all ingredients up to and including the pepper in the grill tray, and grill alongside the sausages with the lid down over/on a medium heat (approx. 200 °C) for approx. 10 mins. Grill the bread halves, cut side down, for approx. 3 mins.
Hot dogs
Spread the tomato paste on the cut surfaces of the bread rolls, place the fennel, sausages and tomatoes on the bottom halves of the rolls, sprinkle with Pecorino, cover with the top halves.
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