In a mini food processor or blender, combine the quark, parsley, basil, lemon juice, salt, and several grindings of pepper, pulsing until the herbs are finely minced. Add water a tablespoon at a time, until the dressing is thick but just pourable,
Cut off the bottoms of the lettuce heads, coarsely chop the leaves, and wash and spin dry. Cover and refrigerate if doing this in the morning (right in the salad spinner, or in a resealable plastic bag).
Toss the lettuce with dressing to just coat the leaves. Serve immediately.
© 2017 All rights reserved. Published by Abrams Books.