Chop lettuces into wide strips. Place in a serving bowl.
To make vinaigrette, whisk oil, vinegar, lemon juice and mustard until combined; add salt and pepper to taste. To make creamy chive yogurt, combine sour cream, yogurt and chives; add salt and pepper to taste.
To make croutons, cut bread into small cubes. Melt herb butter in nonstick pan over medium heat. Add bread cubes; cook until golden brown on all sides, taking care butter does not burn. Set aside; keep warm.
Drizzle vinaigrette over lettuce. Toss to coat. Sprinkle with spring onions. Spoon on dressing; top with croutons.
Herb butters for cooking croutons are easy to make. Mash a little finely chopped garlic or chives into the butter as an alternative, or another fresh seasonal herb.
green salad with creamy herb yogurt
Combine a mixture of salad greens, such as rocket, oak leaf and iceberg, in a bowl. Make vinaigrette and croutons as for main recipe. * To make creamy herb yogurt, combine 2 tablespoons each chopped fresh dill, chives, tarragon, parsley and watercress with sour cream and yogurt, salt and pepper, as for main recipe. Drizzle vinaigrette over salad leaves; toss to coat. Spoon creamy herb yogurt over the top. Add croutons.