Print

Garlic Herb Wedge Salad Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

A refreshing and flavorful Garlic Herb Wedge Salad featuring crisp iceberg lettuce wedges topped with a creamy garlic-infused bleu cheese dressing, crispy bacon lardons, fresh tomatoes, and delicate herbs. This salad combines rich garlic flavors with the crunch of iceberg and a tangy, herbaceous dressing, perfect as a standout appetizer or light meal.

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

Dressing

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

Salad

  • 1 head iceberg lettuce
  • 2 tomatoes, finely chopped

Instructions

  1. Make Garlic Oil and Confit: In a small saucepan, combine the garlic cloves and extra-virgin olive oil, ensuring the cloves are fully submerged. Heat over medium-high until the oil barely simmers, then reduce heat to low and gently cook for 1½ to 2 hours until garlic cloves turn golden brown and soft enough to mash into a paste. Transfer both oil and garlic confit into an airtight container and refrigerate for up to two weeks.
  2. Cook Bacon: Place the lardons of bacon in a cold cast iron skillet and heat over medium-high. Cook while tossing occasionally for about 8 minutes until the fat is rendered and bacon is crispy. Drain on paper towels and set aside.
  3. Prepare Dressing Base: In a medium bowl, whisk together kosher salt, garlic confit, and egg yolk until smooth and slightly silky. Slowly incorporate the garlic oil in a slow, steady stream while continuously whisking to achieve a creamy, mayonnaise-like consistency without oil pooling.
  4. Add Remaining Dressing Ingredients: Gradually whisk in buttermilk and lemon juice into the dressing base. Stir in the crumbled bleu cheese, breaking it up evenly with a whisk. 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 2 weeks to allow flavors to meld.
  5. Assemble the Salad: Cut the iceberg lettuce head in half through the core, then halve those sections again to create four wedges. Remove the core from each wedge with a diagonal cut. Generously drizzle the garlic herb bleu cheese dressing over each wedge, ensuring it seeps between layers of lettuce. Top with crispy bacon lardons, finely chopped tomatoes, and garnish with dill and chives. Give each wedge an additional drizzle of dressing before serving.

Notes

  • Garlic oil and confit can be stored refrigerated for up to two weeks, allowing you to prepare the dressing ahead of time.
  • Use a cold cast iron skillet for cooking bacon to evenly render fat and achieve optimal crispness.
  • Ensure slow addition of garlic oil into the egg yolk mixture to prevent dressing from breaking.
  • The dressing can be refrigerated for up to two weeks, providing convenience for meal prep.
  • For a milder garlic flavor, reduce the amount of garlic confit used in the dressing.
  • For added texture, sprinkle extra bleu cheese crumbles on the finished salad just before serving.

Keywords: Garlic Herb Wedge Salad, iceberg lettuce salad, bleu cheese dressing, crispy bacon salad, garlic confit dressing, fresh wedge salad

Find it online: https://delishfamilyrecipe.com/garlic-herb-wedge-salad-recipe/