Tomato Caesar Salad With Bacon Parmesan Crisps Recipes

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TOMATO CAESAR SALAD WITH BACON-PARMESAN CRISPS



Tomato Caesar Salad With Bacon-Parmesan Crisps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 10 milligrams, Sodium 668 milligrams, Carbohydrate 9 grams, Fiber 1.5 grams, Protein 10 grams, Sugar 4 grams

BACON CAESAR SALAD



Bacon Caesar Salad image

Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique. -Sharon Tipton, Casselberry, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups cubed day-old bread
2 tablespoons olive oil
3 garlic cloves, sliced
DRESSING:
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
1-1/2 teaspoons anchovy paste
Dash pepper
SALAD:
1 large bunch romaine, torn
4 bacon strips, cooked and crumbled
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.

Nutrition Facts : Calories 158 calories, Fat 14g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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