Christopher Testani
You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.
Recipe information
Yield
8 Servings
Ingredients
¼
cup apple cider vinegar
2
tablespoons white wine vinegar
1
tablespoon kosher salt, plus more
½
fennel bulb, thinly sliced
1
small shallot, thinly sliced
1
baby beet, trimmed, scrubbed, very thinly sliced
2
radishes, trimmed, thinly sliced
⅓
cup buttermilk
⅓
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
½
cup cilantro leaves with tender stems
¼
cup torn mint leaves
Need to make a substitution?
Preparation
Step 1
Combine apple cider vinegar, white wine vinegar, 1 Tbsp. kosher salt, and ½ 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.
Step 4
Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 40 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 760