Start the dressing base. In a medium bowl, combine the buttermilk, mayonnaise, and sour cream. Whisk them together until you have a pale, smooth, and homogenous mixture. The colour will be a soft, creamy white, and you’ll smell the clean tang of the buttermilk and sour cream mingling.

Add the aromatics. Add the grated garlic, lemon juice, chopped chives, dill, parsley, onion powder, salt, and pepper. Whisk again until the herbs are evenly distributed. The mixture will now be studded with vibrant green flecks, and the aroma will shift—the sharp garlic and fresh, grassy herbs will become dominant.

Rest the dressing. This is the most important step. Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes. During this time, the dried herbs in the onion powder will rehydrate, and the fresh herbs will infuse the cream base. The garlic’s sharp edge will mellow, and the flavours will meld into a cohesive, rounded whole. You’ll see the colour deepen slightly as it rests.

Prepare the leaves. While the dressing rests, fill a clean sink or a large bowl with cold water. Submerge the romaine and mixed leaves, swishing them gently. Any grit will sink to the bottom. Lift the leaves out, leaving the grit behind, and spin them dry in a salad spinner until they are completely free of water droplets. The leaves should feel crisp and cool, not limp. Tear the larger leaves into bite-sized pieces.

Prepare the vegetables. Halve the cucumber lengthways, then slice it into half-moons about ½ cm thick. Halve the cherry tomatoes. Thinly slice the radishes and the bell pepper into rings or half-rings. Arrange them on a platter or in a large bowl. Notice the contrasting colours: the deep red of the tomatoes, the pale green of the cucumber, the hot pink of the radish, and the bright yellow of the pepper.

Assemble the salad. Just before serving, add the crisp, dry salad leaves to the bowl with the vegetables. Give the rested dressing a final whisk—it should be thick and spoonable, with a pronounced herbal fragrance. Drizzle about half the dressing over the salad.

Finish and serve. Using your hands (this is the best tool for the job, as tongs can bruise the leaves), gently toss the salad until every leaf and vegetable piece is lightly coated. The dressing should cling to the leaves without pooling at the bottom of the bowl. Garnish with the fresh dill sprigs and serve immediately, with the remaining dressing on the side for those who want a little extra.