Make the creamy ranch dressing: In a small jar with a tight-fitting lid, combine the whole milk, buttermilk, mayonnaise, white wine vinegar, garlic powder, onion powder, and fresh dill. Screw the lid on firmly and shake vigorously for about 30 seconds. You’ll hear the mixture thicken as the ingredients emulsify — the sound shifts from a watery slosh to a thick, muffled thud. The dressing should look pale and creamy, with flecks of dill suspended throughout. Set aside while you prep the vegetables (or refrigerate for up to a week).

Wash and dry the lettuce: Run the romaine leaves under cold water, then spin them in a salad spinner or pat dry with a clean tea towel. Moisture is the enemy of a crisp salad — wet leaves dilute the dressing and turn everything soggy within minutes. The leaves should feel dry to the touch, almost squeaky clean. Chop them into bite-sized pieces and place them in your largest salad bowl.

Prep the vegetables: Halve the cherry tomatoes — you want each piece to release its juice when bitten, but not so small they disintegrate. Quarter the cucumber lengthways, then slice crossways into half-moons about 5mm thick. Dice the red bell pepper into pieces roughly the size of your thumbnail. Thinly slice the spring onions, keeping the white and green parts separate. As you work, the colours should pop: bright red tomato, deep green cucumber, vivid orange pepper.

Add the protein and sweetcorn: Scatter the shredded chicken (or drained chickpeas) over the lettuce, followed by the sweetcorn kernels. The sweetcorn adds little bursts of sweetness that contrast beautifully with the tangy dressing — look for the bright yellow kernels dotted throughout the green.

Toss with most of the dressing: Drizzle about three-quarters of the dressing over the salad. Using your hands (clean hands really are the best tools here) or salad servers, gently lift and turn the ingredients until everything is lightly coated. You should see a thin, even sheen on the leaves — not a heavy, claggy coating. The dressing should cling to every piece, not pool at the bottom of the bowl.

Finish and serve: Sprinkle the sliced green parts of the spring onions on top for a fresh, sharp finish. Add a final crack of black pepper and a pinch of flaky salt. Pass the remaining dressing at the table for anyone who wants extra. Serve immediately, while the lettuce is still crisp and the textures are distinct.