Pickled Vegetable Lettuce Cups

|A lovely way to use all your vegetables in a fresh lettuce cup. The dressing can be made 2 days ahead. Cover and chill.|beetroot fennel gem lettuce lettuce radish|60 ml apple cider vinegar2 tablespoons white wine vinegar1 tablespoon kosher salt plus more½ fennel bulb thinly sliced1 small shallot thinly sliced1 baby beet trimmed scrubbed very thinly sliced2 radishes trimmed thinly sliced80 ml buttermilk80 g whole-milk plain yogurt1 tablespoon fresh lemon juiceFreshly ground black pepper4 heads of Little Gem lettuce leaves separated or 1 head of romaine leaves separated cut in half crosswise8 g corriander leaves with tender stems4 g torn mint leaves|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.Whisk buttermilk yogurt and lemon juice in a small bowl; season dressing with salt and pepper.Spoon some dressing onto lettuce leaves and top each with some drained pickled vegetables cilantro and mint. Serve with any remaining dressing alongside. |20.00 minutes|8|Bon Appetit