These light and tasty lettuce wraps are terrific with the ranch- dressing-like buttermilk "dunk."
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
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.
In a small bowl, whisk the reserved radish brine with the mayonnaise, buttermilk, pepper and celery salt.
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.