3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped (about 1 shallot) shallot, (about 1 shallot)
2 tablespoons finely chopped fresh chives
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon celery salt
1 iceberg lettuce, core trimmed
1/2 cup halved and whole small cherry tomatoes
Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes. Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with dressing, and garnish with tomatoes, dividing evenly.
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