Prep time: 20 hours
Total time: 45 minutes
for the celery relish:
2 cups celery root, finely diced
1 cup celery, finely diced
2 tablespoons pickled mustard seeds
1 cup half sour pickles, finely diced
4 ounces|115 ml white balsamic vinegar
for the truffle mayonnaise:
1 (15-ounce|425-gram) tub mayonnaise
1 (6.3-ounce|179-gram) jar truffle paste
2 ½ ounces|70 grams fresh lemon juice
1 ½ ounces|40 grams kosher salt
½ ounce|15 grams truffle oil
6 potato hot dog rolls
6 tablespoons truffle mayonnaise
6 hot dogs
6 slices bacon
6 ounces|170 grams gruyere cheese
6 ounces|170 grams celery relish
- 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.
- Make the mayonnaise: Mix all the ingredients together in a large bowl.
- Make the hot dogs: Begin by toasting hot dog buns. When buns are toasted, spread a tablespoon of the truffle mayonnaise on each bun.
- Pierce hot dogs with a fork several times. Wrap each hot dog with a single slice of bacon. Heat a sauté pan over 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.
From What Happens When One of the World's Fanciest Chefs Starts a Food Truck
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.