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Bacon, Lettuce, and Cherry Tomato Salad with Aioli Dressing

['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.

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