Prep time: 30 minutes
Cook time: 8 minutes
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.