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