SCOTT'S BEEF HOTDOG WITH GORGONZOLA, MARINATED TOMATOES, GRILLED ONION AND FRISEE

Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee image

Provided by Scott Conant

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

2 beefsteak tomatoes, sliced paper-thin
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Pinch chili flakes
1 clove garlic, smashed
1 sprig fresh thyme, leaves picked
1 Vidalia onion, peeled, sliced 1/8-inch thick
Olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
6 all-natural beef hot dogs
6 potato hot dog buns
4 ounces gorgonzola cheese, cut into small cubes
1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
Olive oil, for drizzling
Sea salt

Steps:

Preheat the grill to medium-high heat.
For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.