Smoked Applewood Bacon, Lettuce and Cherry Tomato Salad with Aioli Dressing

serves 6:

6 slices applewood smoked bacon
12 C. torn romaine lettuce
8 oz. cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
1 Tbsp. fresh lemon juice
3 Tbsp. Mayonnaise
1 1/2 Tbsp. white wine vinegar
salt and pepper, to taste

Preheat oven to 325 degrees F.

Line a sheet tray with parchment paper and lay bacon out without the strips touching.  Place tray in oven and cook for 20-25 minutes until bacon is crisp.  Remove and transfer to paper towels.  Allow to cool and then crumble coarsely.  Reserve.  Set aside 1 Tbsp. of bacon drippings and discard the rest.

Place lettuce and tomatoes in a large serving bowl.  Heat drippings in a skillet over medium heat. Add garlic, then mayonnaise, vinegar, and lemon juice.  Whisk until blended, only 30-40 seconds.  Season dressing with salt and fresh ground pepper.  Pour over lettuce and tomato, toss to coat.  Sprinkle bacon over, serve immediately.  Enjoy!!