Recipe courtesy of Food Network Kitchen
Tomato Caesar Salad With Bacon-Parmesan Crisps
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat, turning, until very crisp. Drain on paper towels until cool, then finely chop.

Stir the bacon, 1/2 cup parmigiano-reggiano and the flour in a small bowl. Line a baking sheet with a silicone mat or parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten each one into about a 3 1/2-inch round. Bake until golden brown and the cheese melts, about 7 minutes. Let cool on the baking sheet 5 minutes, then carefully transfer to a rack using a thin spatula and let cool completely.

Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.

Arrange the tomatoes on a platter, sprinkling each layer with salt, pepper and some of the dressing. Scatter the watercress on top and drizzle with olive oil. Break the bacon-parmesan crisps into bite-size pieces and add to the salad.

Photograph by Anna Williams

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