½ cup mayonnaise

1    tablespoon minced shallot

2    teaspoons chopped capers

1    teaspoon Drunk Tomato Brine

1    tablespoon toasted caraway seed

4    hot dogs, charred on the grill

4    hot dog buns, toasted

6    slices of Applewood smoked bacon (baked in the oven at 400 degrees until crispy)

1/2 cup Doux South® Drunken Tomatoes, halved

2  cups thinly shredded green cabbage

1/8 cup torn basil leaves

Salt and pepper


  1. In a medium bowl, whisk the mayonnaise with the shallot, capers, Drunken Tomato brine, and toasted caraway seeds and set the remoulade aside.

2. When ready to assemble, put shredded cabbage in a bowl and mix with the Caraway Remoulade,              Drunken Tomatoes, bacon, and basil.

3.  Season to taste with salt and pepper.

4.  Place grilled hot dog in toasted bun and top with the BLT Salad.