Bacon, Lettuce, and Tomato Salad with Aioli Dressing

Ingredients

• 5 ounces thick-cut bacon, about 6 slices, cut crosswise into matchsticks
• 12 cups torn romaine lettuce leaves, from 1 large head, washed and dried
• 8 ounces cherry or grape tomatoes, halved, or larger tomatoes cut into wedges
• 1 clove garlic, minced or pressed
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons white wine vinegar
• Salt and pepper

Directions

1. Set the bacon in a large skillet and warm it over medium-high heat. When the bacon starts sizzling, lower the burner to medium-low and let it cook gently until it is a little crisp but still chewy. Transfer the bacon to paper towels, but leave a tablespoon of the drippings behind in the pan.
2. Turn the heat up to medium, stir the garlic into the skillet, and cook it for a minute or two, just until it softens and smells fragrant. Take the skillet off the heat.
3. While that is happening, add the lettuce and tomatoes to a large salad bowl. Whisk the mayonnaise and vinegar directly into the garlicky bacon drippings in the skillet. Add salt and pepper to taste, pour the dressing over the salad, and toss until everything is coated. Scatter the bacon on top and serve right away.