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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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