Ingredients
3/4 cup buttermilk or plain yogurt (not Greek)
3/4 cup mayonnaise
6 oil-packed anchovies
3 cloves green garlic, or 2 cloves regular garlic
3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro
2 scallions, chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 whole chicken (3 1/2 to 4 pounds), backbone removed
4 ounces bacon (4 slices), cut into 1/2-inch strips
4 cups torn Little Gem lettuce
2 cups pea shoots or tendrils
1 cup thinly sliced sugar snap peas
1/2 cup thinly sliced watermelon radishes
Preparation
Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.
