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         



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.

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.