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Beef and Radish Rolls with Buttermilk Dunk

These light and tasty lettuce wraps are terrific with the ranch- dressing-like buttermilk “dunk.”

  • Total Time:
  • Servings: 6

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

Suggested Pairing

Vibrant, blueberry-inflected Dolcetto.

Contributed By Published October 2012

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