Garlic Herb Wedge Salad Recipe

ByIsabella Vance
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Introduction

This Garlic Herb Wedge Salad is a fresh twist on the classic wedge, featuring a rich garlic-infused dressing and crispy bacon lardons. It’s a perfect starter or side dish, bursting with layered flavors and creamy textures that make iceberg lettuce exciting.

A wedge salad is served on a white plate with a blue inner surface, placed on a white marbled textured table with a grid pattern. The salad consists of a thick wedge of pale green iceberg lettuce in the center. It is topped with creamy white dressing speckled with green herbs, small red tomato pieces, and crisp brown bacon strips. Around the wedge, there are crumbled pale blue cheese bits and additional dressing pooling on the plate. A serrated knife with a wooden handle rests on the left side of the plate. To the upper left, there is a white bowl with more creamy dressing garnished with sprigs of fresh dill and green onion pieces. photo taken with an iphone --ar 4:5 --v 7

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: Prepare garlic oil and confit by adding garlic cloves and olive oil to a small saucepan. Ensure the cloves are fully submerged by topping with additional oil if needed.
  2. Step 2: Heat over medium-high until the oil barely simmers, then reduce to low. Cook for 1½ to 2 hours until garlic cloves are golden and soft enough to mash into a paste. Transfer the oil and garlic to an airtight container and refrigerate for up to two weeks.
  3. Step 3: Cook bacon lardons in a cold cast iron skillet over medium-high heat. Toss occasionally for about 8 minutes until fat is rendered and bacon is crispy. Drain on paper towels and set aside.
  4. Step 4: Whisk together kosher salt, garlic confit, and egg yolk in a medium bowl until smooth and silky. Gradually add garlic oil while whisking constantly to create a creamy, mayonnaise-like dressing with no visible oil separation.
  5. Step 5: Slowly whisk in buttermilk and lemon juice. Incorporate crumbled bleu cheese by breaking it up with a whisk for a smooth texture. Fold in dill and chives, then season with additional salt and freshly cracked black pepper. Chill the dressing for at least 30 minutes or up to two weeks.
  6. Step 6: Cut iceberg lettuce into wedges by halving through the core twice on a bias, then remove the core from each wedge. Arrange wedges on plates and generously drizzle with the garlic herb dressing, making sure it seeps into the layers.
  7. Step 7: Top each wedge with crispy bacon lardons, finely chopped tomatoes, additional dill, and chives. Finish with a final drizzle of dressing and extra bleu cheese if desired before serving.

Tips & Variations

  • Use a gentle whisking motion when combining oil to prevent the dressing from breaking and ensure a creamy consistency.
  • Substitute bleu cheese with feta or goat cheese for a milder flavor.
  • Add toasted walnuts or pecans for extra crunch and depth.
  • For a vegetarian version, omit bacon and add roasted mushrooms or grilled artichoke hearts.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to two weeks. Bacon and salad wedges are best prepared fresh but can be stored separately for up to 2 days. Reheat bacon briefly in a pan or oven to restore crispness before serving. Dress wedges just before serving to keep lettuce crisp.

How to Serve

A wedge salad is served on a white plate with a blue center, placed on a white marbled texture with a black grid pattern. The salad has three main layers: the bottom layer is a leaf of green lettuce, the middle layer is a large wedge of pale green iceberg lettuce, and the top layer is covered with white creamy dressing sprinkled with chopped herbs. Scattered on top and around the wedge are small red tomato pieces, dark crispy bacon strips, chunks of white cheese with herbs, and some green herbs as garnish. A serrated knife with a wooden handle rests on the plate's edge. A white bowl with a creamy herb dressing and a garnish of fresh green herbs is placed to the left of the plate, and part of another white plate is visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic oil and confit ahead of time?

Yes, garlic oil and confit can be prepared up to two weeks in advance and stored in the refrigerator. This allows the flavors to deepen and makes assembly quicker.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, you can substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

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Garlic Herb Wedge Salad Recipe

★★★★★

4.9 from 136 reviews
  • Author: Isabella
  • Total Time: 2 hours 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Description

This Garlic Herb Wedge Salad features crisp iceberg lettuce wedges topped with a flavorful garlic-infused blue cheese dressing, crispy bacon lardons, and fresh herbs. The homemade garlic oil and confit add a rich, roasted garlic flavor to the creamy dressing, making this salad a standout side dish 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
  • 1/2 teaspoon kosher salt, plus more to taste

Dressing

  • 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, to taste

Salad

  • 1 head iceberg lettuce
  • 2 tomatoes, finely chopped

Instructions

  1. Prepare Garlic Oil and Confit: In a small saucepan, combine garlic cloves and extra-virgin olive oil. Ensure all cloves are submerged; add more oil if necessary. Heat over medium-high until oil just begins a bare simmer. Reduce heat to low and cook for 1½ to 2 hours until garlic cloves turn golden brown and are soft enough to be mashed into a paste with a fork. Transfer the garlic and oil to an airtight container and refrigerate for up to two weeks.
  2. Cook Bacon: Place bacon lardons in a cold cast iron skillet and heat over medium-high. Cook, stirring occasionally for about 8 minutes, until the bacon is crispy and fat is rendered. Remove bacon, drain on paper towels, and set aside.
  3. Make Garlic Blue Cheese Dressing: In a medium bowl, whisk together kosher salt, 2 cloves of garlic confit, and egg yolk until smooth and silky. Gradually whisk in garlic oil, beginning with a few drops and slowly adding in a steady stream to avoid breaking the emulsion. Continue whisking until the mixture resembles mayonnaise in texture. Slowly whisk in buttermilk and lemon juice. Stir in crumbled bleu cheese until fully incorporated. Fold in dill and chives, then season with salt and freshly cracked black pepper to taste. Chill dressing in the refrigerator for at least 30 minutes and up to two weeks.
  4. Prepare the Lettuce Wedges: Cut the head of iceberg lettuce in half through the core, then cut each half again through the core to form four wedges. Slice on a bias to remove the core at the end of each wedge.
  5. Assemble the Salad: Place lettuce wedges on serving plates. Drizzle each wedge generously with the garlic blue cheese dressing, ensuring the dressing reaches between the layers of lettuce. Top with crispy bacon lardons, finely chopped tomatoes, and sprinkle with additional dill and chives. Finish with a final drizzle of dressing and serve immediately.

Notes

  • Make the garlic oil and confit ahead of time to enhance flavor and reduce preparation time on the day of serving.
  • The dressing can be refrigerated for up to two weeks, allowing the flavors to deepen.
  • Use thick-cut bacon for the best texture and flavor in the salad.
  • If you prefer, substitute buttermilk with a mixture of milk and lemon juice or vinegar.
  • Serve this salad as a fresh side dish to grilled meats or enjoy it as a light meal.
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Wedge Salad, Garlic Herb Salad, Blue Cheese Dressing, Bacon Salad, Iceberg Lettuce Salad, Homemade Garlic Oil

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