Wash and dry the mixed baby lettuces thoroughly (use a salad spinner or pat dry). Peel the carrot if desired and julienne or shred into thin matchsticks. Thinly slice the cucumber into rounds or half-moons. Halve the cherry tomatoes. Place all prepared vegetables in a large mixing bowl.

Season the vegetables lightly with the measured 1 tsp sea salt and 1/2 tsp black pepper and toss gently to combine. Hold the salad in the bowl while you make the dressing so it's ready to dress immediately before serving.

Creamy House Tarragon Dressing

Combine base ingredients

In a medium bowl or a jar, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add flavorings

Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon grated garlic, and 1/2 teaspoon salt. Whisk to combine.

Incorporate herbs and thin

Stir in 2 tablespoons finely chopped fresh tarragon. Add 2 tablespoons whole milk or buttermilk and 1 tablespoon extra-virgin olive oil to thin the dressing to a pourable consistency. If the dressing is too tart, whisk in 1/2 teaspoon honey or agave.

Adjust seasoning and chill

Taste and adjust seasoning with 1/4 teaspoon freshly ground black pepper and more salt or lemon as needed. For best flavor, cover and chill the dressing for 10–15 minutes to let the tarragon infuse. If you prefer, you can use immediately.

Dress the salad

Just before serving, pour about 3 to 4 tablespoons of dressing over the prepared salad (reserve extra dressing on the side). Toss gently but thoroughly to coat leaves and vegetables evenly. Add reserved chopped tarragon (2 tbs) over the top as garnish. Serve immediately.