Beef and Radish Rolls with Buttermilk Dunk

• 8 ounces radishes, thinly sliced
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 tablespoons light mayonnaise
• 1 cup buttermilk
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon celery salt
• 1 1/2 pounds sliced roast beef
• 1/2 cup cilantro sprigs
• 1 head green leaf lettuce, leaves separated

1. Put the radishes in a heatproof bowl.
2. In a small saucepan, combine the vinegar, sugar, salt and 1/4 cup of water and simmer until the sugar and salt are dissolved.
3. Pour the warm brine over the radishes, weight them down with a plate and let stand for 10 minutes.
4. Drain the radishes, reserving 2 tablespoons of the brine.
5. Refrigerate the radishes until chilled.
6. In a small bowl, whisk the reserved radish brine with the mayonnaise, buttermilk, pepper and celery salt.
7. Roll the beef, cilantro and radishes in the lettuce leaves and transfer to a platter.
8. Divide the buttermilk dunk between 6 small bowls and let guests dip the rolls into the mixture.

radishes, white wine vinegar, sugar, kosher salt, light mayonnaise, buttermilk, freshly ground pepper, celery salt, beef, cilantro sprigs, green leaf lettuce

Taken from www.foodandwine.com/recipes/beef-and-radish-rolls-with-buttermilk-dunk (may not work)