Athenian Dog

Serves 6

30 minutes or fewer

30 minutes or fewer If there had been hot dog carts at the first Olympics, this is what theyd have served. Note that you will have leftover hummus and carrot salad; have them together for lunch the next day, or save them for your next batch. (Editors note: This combination sounds unlikely as a dog topping, but it was a huge favorite with our testers.) Adapted from F&B, NYC.

Carrot Salad

1 Tbs. vegetable oil
1 Tbs. white-wine vinegar
2 tsp. Dijon mustard
1 tsp. granulated sugar
Salt and freshly ground black pepper to taste
1 bunch peeled carrots (about ¾ lb.)

Hot Dogs

1 tsp. canola oil
6 smoked vegetarian hot dogs
6 buns
8 oz. prepared hummus
3 oz. oil-packed pitted black olives, sliced
6 sprigs parsley

To make Carrot Salad: Whisk together all ingredients except carrots. Grate carrots using fine shredding disk of food processor or hand grater. Stir into mixture, and toss well; drain excess liquid.
To make Hot Dogs: Heat oil in nonstick skillet over medium heat. When hot, place dogs in skillet, and cook according to package instructions. Do not overcook.
Put hot dogs in buns. Spread 1 Tbs. hummus over each hot dog, leaving ends exposed. Sprinkle 1 to 2 Tbs. carrot salad over hummus, and top with 1 Tbs. black olives. Garnish with parsley sprig on center of each hot dog.