An herby Green Goddess dressing is the creamy, rich counterpoint to the pickled garlic scapes and peppery radishes in this springtime salad.

Ingredients

• 6 large radishes, thinly sliced (about 3/4 cup)
• 1 small shallot, finely chopped (about 2 tablespoons)
• 1 tablespoon red wine vinegar
• 1 teaspoon fine sea salt, divided, plus more to taste
• 3 ounces pickled garlic scapes pieces (see note), patted dry, divided, plus 2 tablespoons brine
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/4 cup loosely packed fresh dill fronds
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 2 tablespoons loosely packed fresh tarragon leaves
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons chopped fresh chives
• 1 (4- to 6-ounce) head butter lettuce, leaves separated (about 8 loosely packed cups)
• 1 tablespoon extra-virgin olive oil

Directions

1. Stir together radishes, shallot, red wine vinegar, and 1/4 teaspoon salt. Let mixture stand at room temperature 15 minutes, and drain.
2. Meanwhile, heat a small cast-iron skillet over high until very hot. Add three-fourths of the garlic scapes, and cook, pressing down with a spatula and flipping once, until scapes are charred in spots, about 1 minute per side. Remove from skillet, and transfer to a cutting board to let cool slightly.
3. Coarsely chop charred garlic scapes, and transfer to a blender. Add buttermilk, sour cream, dill fronds, parsley leaves, tarragon leaves, pepper, pickled garlic scape brine, and 1/2 teaspoon salt. Process until smooth, about 30 seconds. Stir in chives, and season with additional salt to taste.
4. Finely chop remaining one-fourth of garlic scapes, and toss together with lettuce leaves, radish-shallot mixture, olive oil, and remaining 1/4 teaspoon salt in a large bowl. Divide evenly among 4 plates, and drizzle each with 2 tablespoons green goddess dressing. Reserve any remaining dressing for another use.