Name: Garlic Herb Wedge Salad Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups garlic cloves; 2 cups extra-virgin olive oil; 8 slices thick-cut bacon, cut into lardons; 1/2 tsp. kosher salt, plus more to taste; 2 cloves garlic confit; 1 egg yolk; 1/2 cup garlic oil; 1/2 cup buttermilk; 3 tbsp. lemon juice; 1/4 cup bleu cheese, crumbled, plus more for serving; 1 tbsp. dill, plus more for garnish; 1/2 tbsp. chives, plus more for garnish; Freshly cracked black pepper; 1 head iceberg lettuce; 2 tomatoes, finely chopped

Jump to Recipe

When you want a show-stopping salad that brings together crisp texture, creamy dressing, smoky crunch, and vibrant color, this Garlic Herb Wedge Salad absolutely delivers. The magic lies in its scratch-made garlic confit—every bite becomes a burst of flavor that’s truly next-level. Paired with cool iceberg, tangy blue cheese, crispy bacon, and a scatter of fresh herbs, this recipe transforms a nostalgic favorite into a new classic you’ll crave. Whether you’re serving it alongside a special dinner or just lunching in style, this is a salad that’s impossible to forget.

Garlic Herb Wedge Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here, but each ingredient shines in its role, whether lending aroma, richness, crunch, or punchy freshness. Let’s break down what you’ll need for your Garlic Herb Wedge Salad and how each one steals the show.

Garlic cloves: The base for dreamy garlic confit and infused garlic oil, unlocking the core flavor of the salad.
Extra-virgin olive oil: Infuses the garlic gently and becomes the foundation for the lush, zesty dressing.
Thick-cut bacon: Sliced into lardons, it cooks up extra crisp, adding smoky, savory decadence to every bite.
Kosher salt: Enhances all the components and adds depth; adjust to your preference.
Garlic confit: These golden, melt-in-your-mouth cloves lend a sweet, mellow garlic punch to the dressing.
Egg yolk: The secret to an ultra-silky, homemade dressing, binding everything together beautifully.
Garlic oil: Makes the dressing impossibly rich while packing in tons of subtle flavor.
Buttermilk: Brings just the right tang and lightness to the creamy dressing.
Lemon juice: Delivers brightness and zip, balancing the richness of the other ingredients.
Blue cheese, crumbled: The sharp, salty kick cuts through the creaminess and ties all the flavors together.
Dill: An aromatic, fresh lift that permeates both the dressing and the garnish.
Chives: Crisp and mild, they pop against the creamy base for both flavor and color.
Freshly cracked black pepper: For a spicy edge that wakes up your palate.
Iceberg lettuce: The classic wedge base, its cool, crisp bite is the perfect canvas for big flavors.
Tomatoes, finely chopped: Juicy sweetness and vibrant red pop complete this salad’s irresistible look and taste.

How to Make Garlic Herb Wedge Salad

Step 1: Make Garlic Confit and Garlic Oil

Start by piling your garlic cloves and extra-virgin olive oil into a small saucepan. If the garlic isn’t completely submerged, add a splash more oil until it’s all cozied up. Bring the pan to a bare simmer over medium-high heat, then immediately reduce to low so it cooks gently. Let the garlic melt away for about one and a half to two hours. You’ll know it’s ready when the cloves turn golden brown and mash like butter with a fork. Pour both cloves and fragrant oil into an airtight container, then stash it in the fridge to cool. Not only is this confit the soul of the Garlic Herb Wedge Salad, it’s fun to have on hand for extra flavor in other dishes, too!

Step 2: Crisp Up the Bacon

Grab a cold cast iron skillet and add the lardon-cut bacon slices. Start it over medium-high heat and let the magic happen, stirring now and then. After about 8 minutes, the bacon will be shatteringly crisp and the fat nicely rendered. Scoop out the bacon bits with a slotted spoon and let them drain on a paper towel-lined plate. The smoky crunch transforms your wedge salad from simple starter to irresistible centerpiece.

Step 3: Make the Garlic Herb Dressing

In a medium mixing bowl, combine kosher salt, a couple of those luscious garlic confit cloves, and the egg yolk. Whisk, whisk, whisk until everything starts to look glossy and just a little bit silky. Now the fun part: begin drizzling in the garlic oil. Start with just a few drops at a time, whisking constantly and never allowing the oil to pool (this keeps your emulsion creamy). When the mix thickens into a gorgeous, mayo-like consistency, gradually add the buttermilk and lemon juice. Drop in the blue cheese crumbles and use the whisk to break them down, ensuring the dressing is flecked but smooth. Fold in chopped dill and chives, check for seasoning with salt and pepper, and pop the dressing in the fridge for at least 30 minutes so the flavors can marry and intensify. This dressing is the crowning glory of the Garlic Herb Wedge Salad!

Step 4: Prep the Lettuce Wedges

Cut your iceberg into quarters—first slice the head in half through the core, then cut each half again to get four generous wedges. If the tough core remains at the base of each wedge, cut it out on a gentle angle for easy eating. Iceberg lettuce is your blank, crunchy canvas, ready to soak up all that garlicky, herby flavor.

Step 5: Assemble and Serve

Place a lettuce wedge on each plate and be generous with the dressing—drizzle liberally, letting some drizzle into the nooks and crannies for maximum enjoyment. Scatter chopped tomatoes all over, then shower with golden bacon, extra blue cheese crumbles, another pinch of dill and chives, and plenty of freshly cracked black pepper. The Garlic Herb Wedge Salad is ready to shine at your table, cool, creamy, and irresistible.

How to Serve Garlic Herb Wedge Salad

Garnishes

The right finishing touches make the Garlic Herb Wedge Salad truly memorable. Try a final sprinkle of extra blue cheese, a flurry of fresh dill and snipped chives, or even a dusting of cracked black pepper. For a little extra crunch, toasted nuts or seeds can add surprise and depth, but the salad really shines with just its classic toppings.

Side Dishes

This salad is perfectly bold enough to stand alone, but it also pairs beautifully with grilled steaks, roast chicken, or a platter of summery grilled vegetables. Serving the Garlic Herb Wedge Salad before a pasta dinner is a wonderful way to bring brightness and crave-worthy contrast to your meal.

Creative Ways to Present

For parties, try making miniature wedge salads by quartering several heads of baby iceberg or using Romaine hearts for an elegant alternative. Stack the wedges on a serving platter with drizzles of dressing and bowls of toppings alongside so guests can build their own customized Garlic Herb Wedge Salad. Layer in colorful cherry tomatoes or quick-pickled red onions for a fun, modern twist!

Make Ahead and Storage

Storing Leftovers

If you’ve got extra Garlic Herb Wedge Salad components, store the cut lettuce, bacon, tomatoes, and garnishes each in separate airtight containers in the refrigerator. The dressing will hold beautifully for up to two weeks, thanks to the garlic oil base. It’s best to dress just before serving to keep all the textures crisp and lively.

Freezing

While some salad ingredients (like the bacon or chopped herbs) can be frozen on their own, avoid freezing the complete Garlic Herb Wedge Salad or its homemade dressing. Iceberg lettuce doesn’t freeze well and will lose its signature crunch, and the dairy-based dressing risks splitting.

Reheating

Most elements of this salad are best enjoyed cold or at room temperature, but if you want that bacon extra hot and crispy, a quick re-crisp in a dry skillet or a few seconds in the microwave will do the trick. Drizzle the warm bacon over freshly dressed cold wedges for irresistible contrast.

FAQs

Can I make the dressing without blue cheese?

Absolutely! If blue cheese isn’t your thing, swap in feta for a milder briny tang or leave it out altogether. The garlic and herbs do plenty of heavy lifting in this Garlic Herb Wedge Salad dressing.

What’s the best way to chop bacon into lardons?

Stack the bacon slices and cut across the strips, aiming for chunky pieces about half an inch wide. Starting with cold bacon in a cold pan ensures even rendering and ultra-crispy results.

Can I use pre-made garlic confit or store-bought dressing?

You can, but the homemade garlic confit and from-scratch dressing truly set this Garlic Herb Wedge Salad apart. Still, if you’re short on time, use high-quality store-bought options and jazz them up with fresh herbs and extra garlic oil.

Is there a vegetarian option for this recipe?

Definitely! Simply skip the bacon or swap in toasted nuts (like walnuts or pecans) or smoked tempeh strips for smoky crunch that fits a vegetarian diet.

How long will the garlic oil and confit last in the fridge?

Stored in a tightly sealed container, both the garlic confit and the infused oil will last for up to two weeks refrigerated. Always use a clean spoon each time to avoid introducing bacteria and keep things fresh.

Final Thoughts

If you’re ready for a new go-to salad that never fails to impress, make this Garlic Herb Wedge Salad your next kitchen adventure. Every bite bursts with homemade flavor and irresistible crunch, and it’s so simple you’ll wonder why you waited to try it. I can’t wait for you to dig in!

Garlic Herb Wedge Salad Recipe

★★★★★

5 from 7 reviews

Author: lina
Total Time: 2 hours 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Garlic Herb Wedge Salad is a flavorful twist on the classic wedge salad, featuring a creamy garlic dressing, crispy bacon, and fresh herbs. It’s a perfect combination of savory and refreshing flavors that will elevate your salad game.

Instructions

For garlic oil and confit: In a small saucepan, add garlic cloves and olive oil. If the cloves are not totally submerged, top with more olive oil.
Heat over medium-high heat until the oil has reached a bare simmer. Reduce heat to low and cook for 1½ to 2 hours or until the cloves are golden brown and can be made into a paste with a fork.
Transfer oil and garlic into an airtight container and store in the fridge for up to two weeks.
For wedge salad: In a cold cast iron skillet, add bacon and begin to heat over medium-high. Cook, tossing occasionally, for 8 minutes or until the fat is rendered and pieces are crispy. Let drain on a paper towel lined plate and set aside.
In a medium bowl, whisk together salt, garlic confit, and egg yolk until homogeneous and slightly silky. While constantly whisking, slowly add garlic oil, starting with a few drops at a time and working up to a slow stream of oil. At no point should there be a pool or beads of oil in the mixture. Continue to whisk until the mixture has reached a mayo-like consistency.
Slowly whisk in buttermilk and lemon juice. Add blue cheese, break up the crumbles with a whisk, and stir until totally incorporated into the dressing. Fold in dill and chives, then season with salt and pepper to taste. Chill in the fridge for at least a half hour and up to 2 weeks.
To assemble, halve the head of lettuce through the core, then halve through the core again to make wedges. Cutting on a bias, remove the core from the end of your wedge. Drizzle the wedge thoroughly with dressing, making sure to get into the layers of lettuce. Top each wedge with bacon, tomato, dill, and chives. Finish with a last drizzle of dressing and serve.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Salad
Method: Mixing, Pan-frying
Cuisine: American