Preparation

• Chop the herbs: Begin by roughly chopping the fresh flat-leaf parsley, chives, dill, and tarragon. Don’t forget to peel and roughly chop the shallot and garlic clove as well for maximum flavor infusion!
• Blend the dressing: In a blender or food processor, combine the chopped herbs, shallot, garlic, anchovy paste (or capers), mayonnaise, Greek yogurt, lemon juice, and a good pinch of salt and black pepper. Blend on high until you achieve a smooth, vibrant green dressing.
• Chill the dressing: Transfer the dressing to an airtight container and refrigerate for at least 30 minutes.
• Prepare the salad ingredients: Finely chop the romaine lettuce, cucumber, and bell pepper into small, bite-sized pieces.
• Mix the salad: In a mixing bowl, toss together the finely chopped veggies and optional protein (if using). Pour about two-thirds of the chilled dressing over the ingredients and toss gently until everything is evenly coated.
• Serve the salad: Transfer the dressed salad to a serving platter or individual bowls.