Bacon-wrapped hot dog. That is all.
Photo by Hillary Eaton
Prep: 20 hours
Total: 45 minutes
for the celery relish:
1 cup half sour pickles, finely diced
2 cup celery root, finely diced
1 cup celery, finely diced
2 tablespoons pickled mustard seeds
4 ounces white balsamic vinegar
for the truffle mayonnaise:
1 tub mayonnaise
1 jar truffle paste
15 grams truffle oil
40 grams kosher salt
70 grams fresh lemon juice
6 hot dogs
6 potato hot dog rolls
6 slices bacon
6 tablespoons truffle mayonnaise
6 ounces celery relish
6 ounces gruyere cheese
1. Make the celery relish: Blanch and shock the celery and celery root. Mix the cooked and cooled celery, celery root, and mustard seed with the pickle brunoise. Season with the white balsamic and salt.
2. Make the mayonnaise: Mix all the ingredients together in a large bowl.
3. Make the hot dogs: Begin by toasting hot dog buns. When buns are toasted, spread a tablespoon of the truffle mayonnaise on each bun.
4. Pierce hot dogs with a fork several times. Wrap each hot dog with a single slice of bacon. Heat a sauté pan on medium-high. Place bacon wrapped hot dog in pan and cook, turning often, until bacon is crispy and has rendered most of its fat. Place bacon wrapped hot dog into bun. Top each with 1 ounce of gruyere cheese. Place these hot dogs on an oven proof pan and place in broiler quickly to melt cheese. Remove from broiler and top each with one ounce of celery relish. Serve immediately.