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.