Small Salad (half) Recipe

Heat a medium skillet over medium heat. Add the butter and olive oil until butter melts and starts to foam.

Add the fresh breadcrumbs to the skillet, spreading them into an even layer. Toast, stirring frequently, until golden brown and crisp, about 4–6 minutes.

In the last minute of toasting stir in the garlic powder, fine sea salt and lemon zest (if using). Remove from heat and transfer breadcrumbs to a bowl to stop cooking. Set aside to cool.

In a bowl or jar whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice and white wine vinegar until smooth.

Whisk in the buttermilk to reach a pourable but still creamy consistency (about 120 ml; adjust by ±15 ml if you prefer thinner or thicker).

Stir in the grated garlic, chopped chives and parsley, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning — it should be bright, tangy and slightly salty to stand up to the blue cheese.

Refrigerate the dressing for at least 10 minutes to let flavors meld. If dressing is too thick after chilling, whisk in a splash (1–2 tsp) more buttermilk.

Trim any ragged outer leaves from the small lettuce heads. Rinse and spin dry thoroughly. Working with each head, cut it into quarters to create wedge-shaped pieces (this recipe yields 4 small wedges from 2 small heads).

Arrange two wedges per half-portion plate (or all four wedges on a shared small plate) with cut side up so leaves hold toppings.

Season the exposed cut surfaces lightly with the 1 tsp sea salt and 1 tsp freshly ground black pepper, distributing evenly.

Spoon or drizzle about 2–3 tablespoons (30–45 ml) of the herbed buttermilk dressing over each wedge (adjust to preference). Reserve some dressing to serve on the side if desired.

Evenly sprinkle the cooled toasted breadcrumbs over the dressed wedges so they provide crunchy contrast (about 1–2 tbsp per wedge).

Scatter the crumbled blue cheese evenly over the wedges, using approximately 10 g of blue cheese per wedge (total 40 g).

Finish with the chopped parsley, snipped chives and optional tarragon for a fresh herbal note.

Drizzle each wedge with a light 1/2 tsp extra-virgin olive oil and finish with a small grind of black pepper.