Garlic Herb Wedge Salad Recipe

Introduction

Garlic Herb Wedge Salad is a fresh twist on a classic favorite, featuring crispy bacon, a creamy garlic dressing, and vibrant herbs. This recipe transforms simple iceberg lettuce into a flavorful, satisfying dish perfect for any occasion.

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

1. Step 1: For the garlic oil and confit, place the garlic cloves and olive oil in a small saucepan. Ensure the cloves are fully submerged; add more olive oil if needed.
2. Step 2: Heat over medium-high until the oil barely simmers. Reduce to low and cook for 1½ to 2 hours until the garlic turns golden and soft enough to mash into a paste.
3. Step 3: Transfer the oil and garlic to an airtight container and refrigerate for up to two weeks.
4. Step 4: For the bacon, heat a cold cast iron skillet over medium-high, add the bacon lardons, and cook for about 8 minutes, tossing occasionally, until crisp. Drain on paper towels and set aside.
5. Step 5: In a medium bowl, whisk together kosher salt, garlic confit, and egg yolk until smooth and silky.
6. Step 6: While whisking constantly, slowly drizzle in garlic oil, starting with a few drops and gradually increasing to a steady stream. Continue until the mixture reaches a mayonnaise-like consistency with no oil pooling.
7. Step 7: Whisk in buttermilk and lemon juice until combined. Stir in the crumbled bleu cheese, breaking it up evenly, then fold in dill and chives. Season with salt and freshly cracked black pepper to taste. Chill for at least 30 minutes or up to 2 weeks.
8. Step 8: To assemble, cut the iceberg lettuce head into quarters through the core, then remove the core on a bias. Arrange wedges on plates, drizzle generously with dressing, ensuring it seeps into the layers.
9. Step 9: Top each wedge with crispy bacon, chopped tomatoes, dill, chives, and an additional drizzle of dressing. Serve immediately.

Tips & Variations

• Use a sharp knife to cleanly cut the lettuce wedges for better presentation.
• Replace bleu cheese with feta or goat cheese for a milder flavor.
• Add toasted walnuts or pecans for extra crunch.
• For a vegetarian option, omit bacon and add roasted mushrooms for umami.
• If garlic oil is unavailable, substitute with good quality extra-virgin olive oil and add minced fresh garlic to the dressing.

Storage

Store leftover dressing separately in an airtight container in the refrigerator for up to two weeks. Keep salad components separate and assemble just before serving to maintain freshness and crispness. Reheat bacon slightly if preferred warm, but avoid reheating the lettuce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made garlic oil instead of making my own?

Yes, pre-made garlic oil can be used, but making your own garlic confit and oil adds a deeper, fresher flavor that enhances the dressing.

How long does the garlic herb dressing keep?

The dressing keeps well in the refrigerator for up to two weeks when stored in an airtight container.

Garlic Herb Wedge Salad Recipe

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★★★★★

4.9 from 72 reviews

• Author: Mariam
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

This Garlic Herb Wedge Salad features crisp iceberg lettuce wedges generously dressed with a creamy garlic-infused bleu cheese dressing, crispy bacon lardons, and fresh herbs. The star of the recipe is a homemade garlic oil and confit that adds a luscious, rich flavor to the dressing, perfectly balanced with tangy buttermilk and lemon juice. It’s a refreshing and flavorful salad ideal as a starter or a side dish.

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Ingredients

Scale 1x2x3x

Garlic Oil and Confit

• 1 1/2 cups garlic cloves
• 2 cups extra-virgin olive oil

Bacon

• 8 slices thick-cut bacon, cut into lardons
• 1/2 teaspoon kosher salt, plus more to taste

Dressing

• 2 cloves garlic confit (from the garlic oil preparation)
• 1 egg yolk
• 1/2 cup garlic oil (from the garlic oil preparation)
• 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, to taste
• Additional kosher salt, to taste

Salad

• 1 head iceberg lettuce
• 2 tomatoes, finely chopped

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Instructions

1. Prepare Garlic Oil and Confit: Place garlic cloves and olive oil in a small saucepan, ensuring the cloves are fully submerged. Heat over medium-high until the oil reaches a bare simmer, then reduce to low and cook gently for 1½ to 2 hours until the garlic is golden and soft enough to mash easily with a fork. Transfer the oil and garlic to an airtight container and refrigerate for up to two weeks.
2. Cook the Bacon: In a cold cast iron skillet, add the bacon lardons and heat over medium-high, stirring occasionally for about 8 minutes until the bacon is crispy and the fat is rendered. Drain the bacon on paper towels and set aside.
3. Make the Dressing: In a medium bowl, whisk together kosher salt, garlic confit cloves, and egg yolk until smooth and silky. Gradually add garlic oil in a slow, steady stream while whisking vigorously to emulsify and achieve a mayonnaise-like consistency without oil pooling. Next, slowly whisk in buttermilk and lemon juice.
4. Incorporate Cheese and Herbs: Add crumbled bleu cheese and whisk until fully mixed. Fold in fresh 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 to allow flavors to meld, and it can be stored for up to two weeks.
5. Prepare Lettuce Wedges: Cut the iceberg lettuce head in half through the core, then cut each half again through the core to create four wedges. Trim the core from the wedges at a bias to ease eating and presentation.
6. Assemble the Salad: Drizzle each lettuce wedge generously with the garlic herb bleu cheese dressing, ensuring the dressing seeps between the layers. Top with crispy bacon lardons, finely chopped tomatoes, and sprinkle additional dill and chives for garnish. Finish with an extra drizzle of dressing and serve immediately.

Notes

• Garlic oil and confit can be prepared ahead and stored refrigerated for up to two weeks.
• Use a cold skillet to start cooking bacon to render fat evenly and achieve crispiness.
• Whisk the dressing continuously while adding the oil slowly to ensure proper emulsification and avoid separation.
• This salad pairs well with grilled meats or can serve as a hearty starter.
• Optional: Adjust the amount of bleu cheese according to your taste preference for stronger or milder cheese flavor.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Garlic Herb Wedge Salad, iceberg lettuce salad, bleu cheese dressing, garlic confit, bacon salad, homemade salad dressing, creamy garlic dressing