• 3-4 Red Globe Radishes
• 1 Chioggia Beet
• ½ Rutabaga
• 1 Shallot, finely chopped
• 2 oz Lettuce Leafs, torn into bite size pieces
• ½ tsp light part of Lemongrass, minced
• 2 Tbsp fresh Lemon Juice
• 1 Tbsp unseasoned Rice Vinegar
• Sea Salt
• Freshly ground Black Pepper
• 1/3 cup Olive Oil

Combine 1 finely chopped shallot, lemongrass, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with sea salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil. Cover and shake to combine.

Thinly slice beet, turnip, and radishes using a mandoline or V-slicer. Place sliced vegetables in a medium bowl. Spoon 3 tablespoons vinaigrette over veggies and toss to coat. Season with sea salt and pepper.

Arrange lettuce leaves on a platter and spoon another tablespoon of vinaigrette over them. Top with sliced vegetables and drizzle with more dressing. Garnish with sesame seeds; and serve.