Garlic Herb Wedge Salad Recipe
Introduction
This Garlic Herb Wedge Salad is a refreshing twist on a classic favorite, featuring crispy bacon, creamy blue cheese dressing, and a rich garlic oil that elevates every bite. It’s perfect for a light lunch or as a flavorful side dish to your favorite meal.
Ingredients
- 1 1/2 cups garlic cloves
- 2 cups extra-virgin olive oil
- 8 slices thick-cut bacon, cut into lardons
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cloves garlic confit
- 1 egg yolk
- 1/2 cup garlic oil
- 1/2 cup buttermilk
- 3 tablespoons lemon juice
- 1/4 cup bleu cheese, crumbled, plus more for serving
- 1 tablespoon dill, plus more for garnish
- 1/2 tablespoon chives, plus more for garnish
- Freshly cracked black pepper
- 1 head iceberg lettuce
- 2 tomatoes, finely chopped
Instructions
- Step 1: Make the garlic oil and confit by adding garlic cloves and olive oil to a small saucepan. Ensure the cloves are submerged with oil; add more if needed.
- Step 2: Heat over medium-high until the oil simmers gently. Reduce to low and cook for 1½ to 2 hours until garlic is golden and soft enough to mash into a paste with a fork.
- Step 3: Transfer the garlic and oil to an airtight container and refrigerate for up to two weeks.
- Step 4: Cook bacon in a cold cast iron skillet over medium-high heat for about 8 minutes until crispy and fat is rendered. Drain on paper towels and set aside.
- Step 5: In a bowl, whisk together salt, garlic confit, and egg yolk until smooth and slightly silky.
- Step 6: Slowly add garlic oil in a thin stream while continuously whisking to create a mayonnaise-like consistency, ensuring no oil pools on the surface.
- Step 7: Whisk in buttermilk and lemon juice slowly. Stir in crumbled blue cheese until fully incorporated. Fold in dill and chives, and season with salt and black pepper to taste.
- Step 8: Chill the dressing in the refrigerator for at least 30 minutes to allow flavors to meld.
- Step 9: Cut the iceberg lettuce into four wedges by halving through the core twice. Remove the core from each wedge on a bias.
- Step 10: Drizzle each wedge generously with dressing, making sure it seeps into the layers. Top with bacon lardons, chopped tomatoes, dill, chives, and extra blue cheese. Finish with another drizzle of dressing before serving.
Tips & Variations
- For a vegetarian option, omit the bacon and add toasted nuts or roasted chickpeas for crunch.
- Use fresh garlic confit from the garlic oil process for an even deeper garlic flavor in the dressing.
- If buttermilk is unavailable, mix 1/2 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes as a substitute.
- Serve the salad immediately after assembling to keep the lettuce crisp and fresh.
Storage
Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks. Keep any unused garlic oil refrigerated as well. Assemble the salad fresh each time to maintain crispness. Reheat bacon separately if desired before adding to the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the garlic oil and confit ahead of time?
Yes, both the garlic oil and confit can be prepared up to two weeks in advance and stored in the refrigerator in an airtight container.
Is it safe to use raw egg yolk in the dressing?
Using raw egg yolk carries a small risk of salmonella. Use pasteurized eggs to reduce this risk or substitute with mayonnaise if preferred.
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Garlic Herb Wedge Salad Recipe
- Total Time: 2 hours 25 minutes
- Yield: 4 servings 1x
Description
A crisp and flavorful Garlic Herb Wedge Salad featuring crunchy iceberg lettuce wedges topped with a creamy garlic-infused bleu cheese dressing, crispy bacon lardons, fresh tomatoes, and fresh herbs. This recipe includes homemade garlic oil and garlic confit for an intense garlic flavor, balanced with tangy buttermilk and lemon juice in the dressing.
Ingredients
Scale
For Garlic Oil and Confit
- 1 1/2 cups garlic cloves
- 2 cups extra-virgin olive oil
For Salad and Dressing
- 8 slices thick-cut bacon, cut into lardons
- 1/2 tsp kosher salt, plus more to taste
- 2 cloves garlic confit (from garlic oil prep)
- 1 egg yolk
- 1/2 cup garlic oil (from garlic oil prep)
- 1/2 cup buttermilk
- 3 tbsp lemon juice
- 1/4 cup bleu cheese, crumbled, plus more for serving
- 1 tbsp dill, plus more for garnish
- 1/2 tbsp chives, plus more for garnish
- Freshly cracked black pepper
- 1 head iceberg lettuce
- 2 tomatoes, finely chopped
Instructions
- Prepare Garlic Oil and Confit: In a small saucepan, add garlic cloves and olive oil, ensuring the cloves are fully submerged; add more oil if needed. Heat over medium-high until the oil barely simmers, then reduce heat to low. Cook gently for 1½ to 2 hours until garlic cloves turn golden brown and can be mashed into a paste with a fork. Transfer the oil and garlic to an airtight container and refrigerate for up to two weeks.
- Cook Bacon: Heat a cold cast iron skillet over medium-high heat and add bacon lardons. Cook, tossing occasionally, for about 8 minutes until the fat renders and bacon is crispy. Drain bacon on paper towels and set aside.
- Make Dressing: In a medium bowl, whisk together kosher salt, garlic confit cloves, and egg yolk until smooth and silky. While whisking continuously, slowly drizzle in garlic oil starting with a few drops, then a steady stream, ensuring the mixture emulsifies without oil pooling. Continue whisking until the dressing achieves a mayonnaise-like texture.
- Incorporate Remaining Ingredients: Gradually whisk in buttermilk and lemon juice. Add crumbled bleu cheese and whisk to fully incorporate, breaking up the cheese. Fold in dill and chives, then season with additional salt and freshly cracked black pepper to taste. Chill the dressing in the refrigerator for at least 30 minutes or up to two weeks.
- Assemble Salad: Cut the head of iceberg lettuce into quarters through the core, then cut each quarter on a bias to remove the core from the end, creating wedges. Drizzle each wedge generously with the prepared dressing, ensuring it penetrates the lettuce layers. Top each wedge with crispy bacon, chopped tomatoes, and garnish with fresh dill and chives. Finish with an extra drizzle of dressing and serve immediately.
Notes
- Garlic oil and confit can be prepared in advance and stored refrigerated for up to two weeks, making this recipe great for meal prep.
- Use thick-cut bacon for a firmer texture and better crispiness.
- If you prefer a milder garlic flavor, reduce the amount of garlic confit in the dressing accordingly.
- Iceberg lettuce provides a crisp and sturdy base that holds up well to the creamy dressing and toppings.
- The dressing can be used as a dip or sauce for other salads or vegetables.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Garlic Herb Wedge Salad, iceberg lettuce salad, garlic dressing, bleu cheese dressing, bacon salad, homemade salad dressing, garlic confit
