Bacon, Lettuce, & Cherry Tomato Salad w/ Aioli Dressing

Recipe printed from

Bacon, Lettuce, & Cherry Tomato Salad w/ Aioli Dressing
Adapted from Bon Appetit, July 2010; serves 2-4 as a meal

there's certainly nothing at all wrong with leaving this salad as is, but you could drive the whole BLT analogy home and bake some bread cubes into croutons, if you're so inclined. i was not, but if i made this salad again, i might swap the egg for bread.

2 eggs
5 oz applewood-smoked bacon (about 6 slices)
12 c torn romaine lettuce (from 1 large head)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1/2 cucumber, sliced into half-moons (optional)
1 garlic clove, minced
3 T reduced-fat mayonnaise
1 1/2 T white wine vinegar
salt and pepper
1 T chives, chopped

hard-boil eggs (place in saucepan and cover with water, cover & bring to boil, turn off heat and let sit for 12 minutes, rinse eggs until cold water and peel). can refrigerate until ready to use.

cook bacon in large skillet over medium heat until desired temperature (i like mine extra-crispy) and move to paper towel-lined plate to drain. reserve half of bacon fat.

toss lettuce, tomatoes, and cucumber (if using) in a large bowl. heat bacon fat to medium. add garlic, then mayo and vinegar, and whisk until smooth (less than 1 minute); season with salt and pepper and toss with salad. sprinkle bacon, eggs, and chives over salad and eat immediately.