Place the garlic in a medium bowl with a generous pinch of salt. Add the vinegar and slowly whisk in the oil. Add the tomatoes and avocado to the dressing and toss to coat. Preheat the grill to high. Brush the romaine with olive oil and season with salt. Place face-down on the grill and cook quickly for about 20 seconds, and then lay face-up on a platter. Add the basil and bacon to the tomato mixture, quickly toss and serve over the warm romaine with some grilled country bread if desired.
Wine suggestion for this recipe: Pinot Grigio
Recipe courtesy of Michael Symon