LEFSE HOT DOGS WITH FENNEL SLAW

Lefse Hot Dogs with Fennel Slaw image

Provided by Molly Yeh

Time 25m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons sour cream
1 teaspoon cider vinegar
1/4 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1 large bulb fennel, thinly sliced (about 2 cups), plus 1/4 cup fennel fronds
1 small red onion, thinly sliced
1/4 cup whole-grain mustard
2 tablespoons lingonberry preserves
6 hot dogs
Vegetable oil, as needed
Six 6-inch pieces lefse (or 6-inch flour tortillas), warmed

Steps:

Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Add the fennel, fronds and onion and toss together. Taste for seasoning and adjust if needed.
Whisk together the mustard and lingonberry preserves in a small bowl.
Heat a cast-iron grill pan over high heat.
Split the hot dogs almost in half lengthwise. Oil the grill pan, then grill the hot dogs on the first side until charred in spots, 2 to 3 minutes. Flip and grill on the second side until charred and heated through, another 2 to 3 minutes.
Add each hot dog to a warmed piece of lefse, then top with the lingonberry mustard sauce and fennel slaw.