Recipe information
Yield
8 servings
Ingredients
1/4 cup apple cider vinegar
2 tablespoons white wine vinegar
1 tablespoon kosher salt, plus more
1/2 fennel bulb, thinly sliced
1 small shallot, thinly sliced
1 baby beet, trimmed, scrubbed, very thinly sliced
2 radishes, trimmed, thinly sliced
1/3 cup buttermilk
1/3 cup whole-milk plain yogurt
1 tablespoon fresh lemon juice
Freshly ground black pepper
4 heads of Little Gem lettuce, leaves separated, or 1 head of romaine, leaves separated, cut in half crosswise
1/2 cup cilantro leaves with tender stems
1/4 cup torn mint leaves
Preparation
Step 1
Combine apple cider vinegar, white wine vinegar, 1 Tbsp. kosher salt, and 1/2 cup water in a large bowl. Add fennel, shallot, beet, and radishes and let sit 10 minutes, then drain.
Step 2
Whisk buttermilk, yogurt, and lemon juice in a small bowl; season dressing with salt and pepper.
Step 3
Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables, cilantro, and mint. Serve with any remaining dressing alongside.
Do ahead
Step 4
Dressing can be made 2 days ahead. Cover and chill.
