Tomato Caesar Salad With Bacon-Parmesan Crisps

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Make the dressing: Whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
  4. 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.
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