In a standing blender, blend all of the dressing ingredients together until smooth. If you find your dressing to be too thick, add 1 tablespoon of water and blend again until completely incorporated. Transfer to a bowl and set aside.
Arrange the halved heads of lettuce cut side up on a serving platter. Spoon a generous amount of your dressing on top. Break the crispy bacon into pieces and scatter over top of the lettuce. Top with the grated carrot and quartered tomatoes. Sprinkle with the chives to garnish.
Watch Sarah make the salad below:
Any extra dressing can be stored in a sealed container in the refrigerator for up to one week.