Recipe: Tomato Caesar salad with bacon-Parmesan crisps

Published: Wednesday, Oct. 10, 2012 - 12:00 am | Page 4D

Prep time: 30 minutes

Cook time: 8 minutes

Serves 6

Adapted from September's Food Network magazine. Tested by Susan M. Selasky in the Detroit Free Press Test Kitchen.


2 slices cooked, crisp, thick-cut bacon

1/2 cup plus 3 tablespoons freshly grated Parmesan cheese, divided

1 1/2 teaspoons all-purpose flour

4 anchovy fillets, rinsed and minced

1 small clove garlic, minced

2 tablespoons fresh lemon juice

2 tablespoons olive oil, plus more for drizzling

1 teaspoon Worcestershire sauce

5 medium or large heirloom tomatoes, sliced crosswise 1/2-inch thick

Sea salt and freshly ground pepper

Baby arugula or watercress, for topping


Preheat the oven to 375 degrees. Finely chop the cooked bacon.

In a small bowl, mix bacon, 1/2 cup Parmesan and flour. Line a baking sheet with parchment paper. Divide the bacon-cheese mixture into 4 mounds on baking sheet and flatten them into 3 1/2-inch rounds. Bake until golden brown and the cheese melts, about 7 to 8 minutes.

Let cool on the baking sheet 5 minutes, 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 tablespoons of cheese.

Arrange tomatoes on platter, sprinkling each layer with salt, pepper and some vinaigrette. Scatter watercress on top and drizzle with olive oil. Break crisps into bite-size pieces and add to the salad.

Per serving: 130 calories (58 percent from fat), 9 grams fat (3 grams sat. fat), 8 grams carbohydrates, 7 grams protein, 532 mg sodium, 12 mg cholesterol, 2 grams fiber.

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