The folks in the Delish test kitchen absolutely love a good steak. But if we're being 100% honest, we might like some of the sides and appetizers a little bit more. And few things are as iconic and steakhouse-y and underrated as the wedge salad.
Before you start wincing at memories of watery lettuce covered with a few croutons and gloopy dressing, we promise that this is not that kind of wedge. In fact, we'd stack this wedge salad against any the best Caesar. We attribute its greatness to three things: 1) a homemade garlicky blue cheese dressing that will knock your socks off 2) fresh herbs both in the dressing and as garnish 3) thick. cut. bacon. All of these components are allowed to shine thanks to the perfectly crisp iceberg lettuce. Its blandness allows it to serve as the perfect canvas for the other bold flavors in this recipe.
Enjoyed making this showstopper salad? Let us know how it came out in the comments below!
extra-virgin olive oil
slices thick-cut bacon, cut into lardons
kosher salt, plus more to taste
cloves garlic confit
bleu cheese, crumbled, plus more for serving
dill, plus more for garnish
chives, plus more for garnish
Freshly cracked black pepper
head iceberg lettuce
tomatoes, finely chopped
- 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.
- 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.