Tomato Caesar Salad with Bacon-Parmesan Crisps

Savor the end of summer with this delightful and satisfying salad.
(serves 6)

2 slices cooked, crisp, thick-cut, uncured*, smoked* bacon
1/2 cup plus 3 T. freshly grated Parmesan cheese, divided
1&1/2 t. all-purpose flour
4 anchovy fillets, rinsed and minced or the equivalent out of a tube*
1 small clove garlic, minced
2 T. fresh lemon juice
 2 T. EVOO , plus more for drizzling
1 t. Worcestershire sauce
5 med. or large heirloom tomatoes or fav. tomatoes like Campari*, sliced crosswise
    1/2" thick
Coarse kosher* salt and freshly ground pepper
Baby arugula or watercress, for topping

Preheat the oven to 375. Finely chop the bacon. In a small bowl, mix together the bacon, 1/2 cup Parmesan and flour. Line a rimmed* baking sheet with parchment paper. Divide the bacon-cheese mixture into 4 mounds on the baking sheet and flatten them into 3&1/2" rounds. Bake until golden brown and the cheese melts, about 7-8 min. Let cool on the baking sheet 5 min., then transfer to a rack using a thin spatula and let cool completely. To make the vinaigrette: In a small bowl, whisk the anchovies, garlic, lemon juice, olive oil, Worcestershire sauce, and the remaining 3 T. of cheese.
Arrange the tomatoes on a platter, sprinkling each layer with S&P, and some of the vinaigrette. Scatter the watercress on top and drizzle with olive oil. Break the crisps into bite-size pieces and add to the salad.

"Two are better than one.......if either of them falls down, one can help the other up. We need each other to get where God wants us to go."

Love,

Machete Milletti