Ingredients

• 5 ounces applewood-smoked bacon (about 6 slices)
• 12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
• 8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
• 1 garlic clove, pressed
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons white-wine vinegar

Instructions

1. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
2. Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.