Full Salad Recipe

Prepare lettuces

Trim root end of each baby iceberg, remove any ragged outer leaves, then quarter each head through the core to create 4 small wedges per head. Keep cores intact so wedges hold together. Rinse under cold water and spin or pat dry thoroughly. Chill while other components are made.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber and red onion. If using bacon, cook until crisp, drain on paper towel and crumble. Place vegetables and bacon aside to assemble with wedges.

In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, lemon juice, olive oil, Worcestershire sauce, honey and minced garlic until smooth.

Whisk in buttermilk gradually until dressing reaches a pourable but still creamy consistency (about 1 cup total buttermilk can be adjusted to desired thickness).

Fold in chopped dill, tarragon (if using), chopped parsley and chives. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt: add a squeeze of lemon or a pinch more salt if needed.

Chill dressing at least 15 minutes to let flavors meld (can be made up to 24 hours ahead). Stir before using.

Heat a small skillet over medium heat and add butter and 1 tsp olive oil. When butter is foamy, add breadcrumbs, garlic powder and 1/8 tsp salt. Stir constantly until breadcrumbs are golden brown and crisp, about 3–5 minutes. Transfer to a plate to cool; they will crisp further as they cool.

Place two wedge quarters (or a whole quarter-sized wedge) on each serving plate with cut side facing up for easy dressing absorption.

Spoon 2–3 tablespoons of herbed buttermilk dressing generously over each wedge, allowing some to run into the layers for flavor.

Scatter halved cherry tomatoes, cucumber slices and thin red onion over and around the wedges.

Crumble about 1/4 cup blue cheese over each plate (divide total 1 cup among 4 servings). Sprinkle the toasted breadcrumbs over the wedges for crunch.

Garnish with remaining chopped parsley and chives and, if desired, crumbled bacon. Finish with a light crack of black pepper and an optional small drizzle (about 1 tsp) of olive oil.

Serve immediately so breadcrumbs remain crisp and lettuce stays chilled.