| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 195 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 668 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 10 grams |
| Sugar | 4 grams |
Reviews
Delicious! I substitute anchovy paste for the anchovies and added sliced avocado.
This was incredibly delicious! What a great way to enjoy summer tomatoes. I replaced the bacon with prosciutto and used slightly more dressing….still fabulous!