Pickled Vegetable Lettuce Cups

• 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

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.
2. Whisk buttermilk, yogurt, and lemon juice in a small bowl; season dressing with salt and pepper.
3. Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables, cilantro, and mint. Serve with any remaining dressing alongside.
4. Dressing can be made 2 days ahead. Cover and chill.

apple cider vinegar, white wine vinegar, kosher salt, fennel bulb, shallot, baby beet, radishes, buttermilk, wholemilk, lemon juice, freshly ground black pepper, gem lettuce, cilantro, mint

Taken from www.epicurious.com/recipes/food/views/pickled-vegetable-lettuce-cups (may not work)