Tomato Caesar Salad With Bacon-Parmesan Crisps

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2 slices thick-cut bacon

1/2 cup plus 3 tablespoons freshly grated parmigiano-reggiano cheese

1 1/2 teaspoons all-purpose flour

4 anchovy fillets, rinsed and minced

1 small clove garlic, finely grated

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 teaspoon Worcestershire sauce

5 medium or large heirloom tomatoes, sliced crosswise about 1/2 inch thick

Flaky sea salt and freshly ground pepper

Watercress or baby arugula, for topping