Preheat your oven to 400°F. Halve the slices of bacon. Turn a muffin tin upside down so that the pockets are inverted. Cross two slices of bacon over four of the pockets. Wrap an additional two slices around the sides of each to create four cups. Generally, I try to make a few extra from the rest of the pack of bacon in case some don't turn out.

Bake for 20 minutes. Use a fork to gently pop the bacon baskets off of the tray, then put back into place. Place in the oven and bake for another 5-10 minutes until the bacon looks nice and browned. Let cool for about 15 minutes.

While the bacon is cooking chop up the lettuce and mix with the Caesar dressing and tomato.

Divide up the salad between the bacon baskets.

Top with the shavings of Parmesan cheese.