Inspired by the simple and elegant salads served at cafés across Paris, this salad combines tender mini-yellow potatoes, crisp baby cucumbers, shaved Comté and maple-smoked ham or jamòn with a silky confit garlic dressing to tie it all together. The perfect meal salad for light entertaining. It’s sophisticated and definitely impressive, and it’s easy to prep ahead of time. All you need to do is assemble everything the night before, chill the potatoes and cucumbers, then toss just before serving.

How to make confit garlic

This traditional – and surprisingly simple – French cooking technique creates caramelized garlic cloves and a mellow garlic oil. First, submerge garlic cloves in boiling water for 1 to 2 minutes. Strain and let cool. Place garlic cloves in ovenproof dish and fully submerge in olive oil. Bake for 2 hours or until garlic has browned. Remove from oven, allow to fully cool and then transfer to an airtight Mason jar. Confit garlic should be refrigerated and lasts for up to two weeks.

Bowl of potato cucumber salad with shaved Comté

Potato and Cucumber Salad With Confit Garlic Dressing

A French-inspired potato and cucumber salad with smoky ham, Comté cheese and a velvety confit garlic dressing. Fresh, flavourful and easy to make ahead—perfect for any occasion.

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Equipment

small pot
small oven proof dish
Mason jar
serving platter

Ingredients

Confit Garlic

6 heads garlic cloves separated and peeled
2 cups olive oil

Creamy Confit Garlic Dressing

6 cloves Confit Garlic
½ cup Confit Garlic olive oil
2 tbsp Champagne vinegar
1 tbsp minced shallot
½ tsp Dijon mustard
1 tbsp each finely chopped fresh dill and parsley
flaky sea salt and freshly ground black pepper

Salad

450 g mini yellow potatoes
handful each frisée and curly endive lettuce
2 baby cucumbers sliced into 1/8-in-thick rounds
150 g shaved maple smoked ham or jamón sliced
¼ cup finely diced cornichon
50 g Comté cheese shaved
finely chopped dill and parsley for garnish
salt and freshly ground black pepper

Instructions

Confit Garlic

Preheat oven to 250°F.
Submerge garlic cloves in boiling water for 1 to 2 minutes. Strain and let cool. Place garlic cloves in ovenproof dish and fully submerge in olive oil. Bake for 2 hours or until garlic has browned. Remove from oven, allow to fully cool and then transfer to Mason jar.

Creamy Confit Garlic Dressing

In small bowl, smash confit garlic with fork and stir until creamy. Add garlic oil, Champagne vinegar, shallot, Dijon mustard and herbs. Whisk until emulsified. Season with salt and pepper.

Salad

In large pot, add potatoes and cover with water. Generously salt water, bring to boil and cook potatoes until just fork-tender, 15 to 20 minutes. Strain potatoes and transfer to bowl of cold water to cool, 5 minutes. Strain and set aside.
In large bowl, add frisée, endive, potatoes and cucumbers. Toss with 2 tbsp Creamy Confit Garlic Dressing, then arrange on serving platter. Nestle ham among vegetables. Top with cornichon and cheese. Drizzle the remaining dressing over salad. To serve, garnish with fresh herbs and season with salt and pepper.

Keyword bistro salad, Confit Garlic, Cucumber salad, French salad, Potato Salad