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

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.
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.
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.
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.
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