Don't you think Ouzo Mayo sounds like the name of a remote, sun-drenched Greek Island? An Island where they sell delicious hot dogs on the beach along with chilled glasses of Septem Citra single hop beer? Let's go there!
Hot Dogs with Feta, Olive Salsa and Ouzo Mayo
adapted from Donna Hay
For the Ouzo Mayo:
Juice of 1/2 lemon
1 cup best quality mayonnaise
2 tablespoons Ouzo
Sea salt and freshly ground black pepper to taste
For the Olive Salsa:
1/2 cup pitted black olives, chopped
250g cherry tomatoes, chopped
1 small red onion, chopped
1 tablespoon lemon juice
1/2 teaspoon agave nectar
4 best quality frankfurters
4 soft white hot dog rolls
100g feta, crumbled
For the Kale:
1 tablespoon olive oil
1 kg kale, stems removed and roughly chopped
2 cloves garlic, crushed
1/4 teaspoon ground fennel seeds
Sea salt to taste
1 tablespoon finely grated lemon zest
Make the Ouzo Mayo:
Put all the Mayo ingredients into a small bowl and mix until combined. Set aside.
Make the Olive Salsa:
Put all the Salsa ingredients into a small bowl and mix until combined. Set aside.
Cook the Kale:
Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 seconds. Add the kale, salt and ground fennel and toss in the oil. Add a tablespoon of water and cook until wilted . Remove from the heat, add the lemon juice and toss. Set aside and keep warm.
Make the Hot Dogs:
Put the frankfurters in a pan with cold water to cover. Slowly bring them up to a simmer over medium heat. Leave to simmer gently for 5 minutes (do not boil). Remove from heat and drain well.
Split the hot dog rolls. Spread them generously with the Ouzo Mayo in both sides. Fill with frankfurters, kale, olive salsa and crumbled feta. Drizzle with extra Ouzo Mayo.