12 cups torn leaf lettuce
1 pint cherry 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. From Bon Appetit, July 2010, by Joanne Weir.