Garlic Herb Wedge Salad

1. Stage

In a small saucepan, add garlic cloves and olive oil. If the cloves are not totally submerged, top with more olive oil. 

2. Stage

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. 

3. Stage

Transfer oil and garlic into an airtight container and store in the fridge for up to two weeks.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.