Rinse the romaine and butter lettuce under cold water, then spin or pat dry thoroughly. Tear or chop into roughly 1–1.5 inch pieces. Place in a large salad bowl and chill briefly while you prepare other components.

Prepare vegetables and toppings

Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, thinly slice the red bell pepper and red onion. Crumble or grate the cheddar. Chop the cooked bacon into bite-sized pieces and roughly chop the toasted pecans or walnuts. Add tomatoes, cucumber, bell pepper, and red onion to the bowl with the greens, or keep separate if plating individually.

Make Avery Island–style dressing

In a medium bowl or jar combine the mayonnaise (1/2 cup), yogurt or sour cream (1/4 cup), Avery Island–style hot sauce (1 tbs), apple cider vinegar (1 tbs), Dijon mustard (1 tsp), honey (1 tsp), minced garlic (1 clove), Worcestershire sauce (1/2 tsp), and lemon juice (1 tsp). Whisk or shake vigorously until smooth.

Season and adjust consistency

Taste and add salt (about 1/2 tsp) and freshly ground black pepper (1/4 tsp). If the dressing is too thick, whisk in buttermilk or milk, 1 tablespoon at a time, up to 2 tablespoons total, until it reaches a creamy pourable consistency. Adjust hot sauce and honey to balance heat and sweetness as desired.

Assemble salad & finish

Combine salad and dressing

Pour about 3/4 of the dressing over the prepared greens and vegetables (reserve some for guests to add more). Gently toss with tongs or salad servers until greens and mix-ins are evenly coated.

Add cheese, nuts, and bacon

Scatter the crumbled cheddar, chopped bacon, and toasted pecans over the dressed salad. Toss lightly once more to distribute, or leave on top for visual contrast.

Garnish and serve

Finish with thinly sliced fresh chives and a light dash (or individual extra) of hot sauce. Serve immediately so greens remain crisp. Offer remaining dressing at the table.