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.
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.