Pickled Vegetable Lettuce Cups


Prep time: 
20 minutes


A lovely way to use all your vegetables in a fresh lettuce cup. The dressing can be made 2 days ahead. Cover and chill.


60 ml apple cider vinegar

2 tablespoons white wine vinegar

1 tablespoon kosher salt, plus more

½ fennel bulb, thinly sliced

1 small shallot, thinly sliced

1 baby beet, trimmed, scrubbed, very thinly sliced

2 radishes, trimmed, thinly sliced

80 ml buttermilk

80 g 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

8 g corriander leaves with tender stems

4 g torn mint leaves


  1. 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.
  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.


Photo Credit: Jonny Hughes @jonny2love
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