Tomato Caesar Salad With Bacon Parmesan Crisps

• 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.
5. Photograph by Anna Williams

bacon, freshly grated parmigiano, flour, anchovy, clove garlic, lemon juice, extravirgin olive oil, worcestershire sauce, heirloom tomatoes, salt, baby arugula

Taken from www.epicurious.com/recipes/member/views/tomato-caesar-salad-with-bacon-parmesan-crisps-51109731 (may not work)