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NoMad At Home: The Humm Dog with Bacon, Black Truffle and Celery
By Daniel Humm and Will Guidara · foodrepublic.com
Makes 4
| prepPreheat oven to 350°F / 175°C | ||||
| prepLine a baking sheet with parchment paper | ||||
| prepPrepare an ice bath | ||||
| 5 tablespoons / 75 g peeled celery root | Blanch celery root & celery, shock in ice bath | Combine with pickles, mustard seeds & vinegar | Fold in black truffle | Top with celery relish, garnish with celery leaves |
| 4 tablespoons / 60 g celery | ||||
| 3 tablespoons / 45 g half-sour pickles | ||||
| 1 tablespoon pickled mustard seeds | ||||
| 1 tablespoon white balsamic vinegar | ||||
| 1 teaspoon / 5 g black truffle | ||||
| 4 tablespoons / 60 g mayonnaise | Fold truffles into mayonnaise, reserve | Spread buns with truffle mayo, add hot dog & Gruyère | Bake 350°F / 175°C, 2 min until cheese melts | |
| 2 teaspoons / 10 g black truffles | ||||
| Canola oil, for frying | Wrap bacon around hot dogs, fry 350°F / 175°C, 3 min | |||
| 4 slices bacon | ||||
| 4 hot dogs | ||||
| 4 hot dog buns | ||||
| 4 slices Gruyère | ||||
| Celery heart leaves | ||||
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