If you like the taste of Bacon, Lettuce and Tomato, you will LOVE this salad. What really makes the grade is the aioli dressing, which is the “mayonnaise piece” of the classic sandwich that was always missing in so many other recipes I tried. You can serve this as a side but I served it as the main event with a huge chunk of heavy country bread and a glass of Kendall Jackson.
Bon Appetit!
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.