By skim Posted June 9, 2015 In Bacon, Recipes, Sausage Scotch Egg & Bacon Caesar Salad2015-06-092015-06-09https://www.johnstons.ca/wp-content/uploads/2018/02/header-with-badge90.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2014/05/scotcheggbaconcaesarsalad-e1485386236373.jpg200px200px 0 Scotch Egg & Bacon Caesar Salad Print Recipe Recipe created by John Hing of The Hog Shack Cookhouse (www.hogshack.ca) Scotch Egg & Bacon Caesar Salad Print Recipe Recipe created by John Hing of The Hog Shack Cookhouse (www.hogshack.ca) Ingredients 2 egg yolks 2 tbsp pureed garlic 1/3 cup lemon juice 1 tbsp dijon mustard 1 package Johnston’s Bacon 1 tbsp tobasco 2 tbsp worcestershire sauce 1/4 cup pickle juice 3/4 tbsp salt 1 tbsp pepper 1 tbsp sugar 1/2 cup bacon fat 2 1/2 cups vegetable oil 1/2 cup parmesan cheese 3 anchovy fillet optional Johnston's Sausage Servings: Instructions Cut bacon into lardons (strips) and cook bacon till crispy. Reserve bacon fat and bacon bits. Put egg yolks, mustard, salt, pepper, garlic, sugar, anchovies, lemon juice, tobasco, worchestershire sauce, and pickle juice into food processor. Blend till all the ingredients are smooth. Slowly add the vegetable oil and rendered bacon fat in the mixture. Add parmesan cheese and mayo and blend till smooth. Taste and adjust seasoning. Dress the romaine (can be substituted with kale). Toss with croutons, bacon bits, and more parmesan cheese. Scotched Eggs Cook eggs to soft boil, peel, and reserve. Use enough sausage meat to cover soft boiled eggs. Wrap a bacon strip over the covered egg. Secure with toothpicks. Smoke or put in oven and cook till inside temperature hits 160F. Share this Recipe Hogshack, John Hing, Johnston's Bacon, Johnston's Sausage, Scotch Egg & Bacon Caesar Salad, The Hog Shack Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.