Hot Dogs with Kale and Turnip Remoulade | RICARDO

Ingredients

• 1 ½ cups (165 g) turnips, peeled and grated
• ¼ tsp salt
• 2 tbsp (30 ml) white wine vinegar
• 1 tbsp (15 ml) mayonnaise
• 1 tbsp (15 ml) whole-grain mustard
• 6 Wienerwurst (Viennese) or smoked Frankfurter sausages
• 6 European-style hot dog buns
• 6 green onions, thinly sliced
• 2 tbsp butter
• 6 cups (180 g) kale leaves without stems, thinly sliced
• Mayonnaise
• Dijon mustard
• 4 to 6 slices dill pickle, cut in half lengthwise