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
Directions
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.
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.
Dressing can be made 2 days ahead. Cover and chill.
