Tomato salad with Caesar dressing and bacon and parmesan crisps

Ingredients:

• 5 medium or large heirloom tomatoes, sliced ​​into 1cm thick rounds.
• 2 thick slices of bacon
• 0.5 tbsp. + 3 tbsp. l. freshly grated parmesan
• 1.5 tsp flour
• 4 anchovy fillets, rinsed and chopped
• 1 small clove of garlic, finely grated
• 2 tablespoons freshly squeezed lemon juice
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 1 teaspoon Worcestershire sauce
• Sea salt flakes and freshly ground black pepper
• Watercress or arugula, for serving

Preparation:

1. Preheat oven to 190°C.
2. In a skillet over medium heat, fry the bacon, turning occasionally, until very crisp. Transfer to paper towels to drain excess fat and cool completely; then finely chop.
3. In a small bowl, combine the bacon with 1/2 cup Parmesan and flour. Line a baking sheet with a silicone mat or parchment paper. Spread the bacon and cheese mixture evenly on the sheet to form 4 mounds, and flatten each mound into circles approximately 3.5 inches in diameter.
4. Bake until golden brown and the cheese is melted, about 7 minutes. Let cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack with a spatula and let cool completely.
5. Prepare the dressing: Combine anchovies, garlic, lemon juice, olive oil, Worcestershire sauce and the remaining 3 tablespoons cheese in a small bowl.
6. Arrange the tomatoes on a platter, seasoning each layer with salt, black pepper, and some of the dressing. Top with watercress and drizzle with olive oil. Tear the bacon and Parmesan crisps into pieces and add to the salad.