Tomato salad with Caesar dressing and bacon and parmesan crisps
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 195, total fat 14 G., saturated fats 4 G., proteins 10 G., carbohydrates 9 G., fiber 1 G., cholesterol 10 mg, sodium 668 mg, sugar 4 G.
Calories 195, total fat 14 G., saturated fats 4 G., proteins 10 G., carbohydrates 9 G., fiber 1 G., cholesterol 10 mg, sodium 668 mg, sugar 4 G.
This salad consists of layered tomato slices drizzled with an anchovy Caesar vinaigrette. A mound of fresh watercress is placed on top of the tomatoes. Its slightly bitter flavor perfectly complements the sweetness of the tomatoes. And the highlight of the dish is the Parmesan and bacon crisps. Grated Parmesan is mixed with pieces of fried bacon and baked in the oven until crispy and lacy. This unique addition to the salad elevates its flavor. For even more variety, use different heirloom tomatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: salad tomatoes, Worcestershire sauce, Anchovies, bacon, Parmesan cheese, garlic, watercress, arugula
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- 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.
- 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.
- 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.
- Prepare the dressingIn a small bowl, combine anchovies, garlic, lemon juice, olive oil, Worcestershire sauce, and the remaining 3 tablespoons cheese.
- 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.
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