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Pickled Veggie Lettuce Cups

Quick-pickled fennel, shallots, beets, and radishes take center stage in these lettuce cups, topped with a tart buttermilk yogurt dressing.

Ingredients

Scale

For garnish:

Instructions

  1. Wash lettuce leaves and blot dry. Set aside.
  2. Combine apple cider vinegar, white wine vinegar, salt, and 1/2 cup water in a large bowl.
  3. Add the fennel, shallot, beet, and radishes to the bowl.
  4. Stir to fully cover the vegetables and let them sit in the mixture for 10 to 15 minutes, then drain them and set them aside.
  5. Whisk the buttermilk yogurt, and lemon juice in a bowl. Season with salt and pepper as desired.
  6. Put a spoonful of the dressing onto the center of a lettuce leaf. Top with some of the pickled veggies. Garnish with cilantro and mint.
  7. Serve any leftover dressing in a bowl.