Finely chop 2 tablespoons tarragon leaves, 2 tablespoons dill leaves and 2 tablespoons parsley. Mince the garlic clove and drain the capers; roughly chop the capers so they disperse evenly.

Combine base ingredients

In a medium bowl or blender jar, add 120 g Greek yogurt, 60 g mayonnaise, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard and 1/2 teaspoon honey or maple syrup. Whisk or pulse briefly to combine until smooth.

Add herbs, capers and season

Stir in the chopped tarragon, dill, parsley, minced garlic and chopped capers. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed (add up to another 1/2 teaspoon lemon juice or a pinch more salt).

Adjust consistency

If the dressing is too thick for tossing, whisk in 1–2 tablespoons cold water, a little at a time, until it reaches a creamy pourable consistency. For a smoother texture, blend the dressing for 20–30 seconds in a blender or with an immersion blender.

Chill

Cover and refrigerate the dressing for at least 20 minutes to let flavors meld. Can be made up to 48 hours ahead; bring to room temperature and whisk before using.

Salad

Prepare vegetables

Trim the root ends from the gem lettuces, remove any damaged outer leaves, and halve or quarter each head lengthwise depending on size (aim for bite-size wedges). Thinly slice the radishes (use a mandoline or sharp knife) into rounds. Trim the snap peas: remove the stem and pull the string if present; halve them on the diagonal. Peel (if desired) and thinly slice the cucumber into half-moons or matchsticks. Thinly slice the half red onion into half-rings and separate into rings.

Combine salad

Place the prepared gem lettuce, radish slices, snap peas, cucumber and red onion into a large mixing bowl. Add 2 tablespoons chopped chives and the remaining 1 tablespoon each of tarragon and dill reserved in the salad ingredients list for garnish if desired.

Dress the salad

Add about 3–4 tablespoons of the chilled Tarragon-Dill Green Goddess dressing to the bowl (reserve extra to serve on the side). Gently toss the salad with tongs to coat evenly, taking care not to bruise the lettuce. Add more dressing, 1 tablespoon at a time, until the leaves are lightly but evenly coated.

Season and serve

Taste and finish with the 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to preference. Arrange salad on a platter or individual plates, spoon any remaining dressing over the top, and garnish with extra whole herb leaves or a light sprinkle of chopped capers if desired. Serve immediately.