Mini Hot Dogs with Caesar Salad Slaw

Ingredients:
1 egg yolk
1 drained anchovy fillet, finely chopped
1 tbs finely grated parmesan
1 tbs olive oil
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/2 garlic clove, crushed
2 cups finely shredded cos lettuce
1 cup finely shredded white cabbage
1 x 12 pkt Woolworths Bake at Home white buffet rolls
1 tsp olive oil
12 Peppercorn extra-lean beef chipolatas
Butter, at room temperature
Directions:
Combine the egg yolk, anchovy, parmesan, oil, lemon juice, mustard and garlic in a bowl. Season with salt and pepper.
Place the lettuce and cabbage in a bowl. Add the dressing, reserving 1 tablespoon. Gently toss until just combined.
Heat the oil in a non-stick frying pan over medium heat. Add the chipolatas and cook, turning, for 8-10 minutes or until cooked.
Meanwhile, warm the rolls following packet directions. Make a lengthways cut in the side of each roll (do not cut all the way through).
Spread the inside of each roll with butter. Divide the lettuce mixture among the rolls and top with a chipolata. Drizzle over a little of the reserved dressing to serve.