Make Crispy Shallots:

Heat neutral oil in a small saucepan over medium heat. Add shallots and cook slowly, stirring often, until golden brown and crisp—about 6–8 minutes. Transfer to a paper towel-lined plate. Season with a pinch of salt and set aside.

Make the Dressing:

In a blender or using an immersion blender, combine green garlic, parsley, lemon juice, vinegar, mustard, and salt. Blend until smooth, then slowly drizzle in the olive oil while blending. Add a tablespoon or two of water to loosen, if needed. Taste and adjust salt or acidity.

Char the Lettuce:

Heat a cast iron skillet or grill pan over medium-high. Brush the cut side of each lettuce half with olive oil and season lightly with salt and pepper. Place cut side down onto the hot surface and sear for 2–3 minutes, or until deep brown grill marks form. Remove and set aside.

Assemble the Salad:

Plate charred lettuce cut-side up. Spoon the green garlic dressing generously over each. Top with crispy shallots and finish with flaky sea salt and a grind of black pepper.