Methods

1. To make the dressing, whisk together all the ingredients until smooth. Taste and season with more salt, if necessary. Cover and refrigerate for 30 minutes to let the flavors marry.
2. While the dressing is chilling, prepare the salad. Thinly slice the radishes and place in a bowl of cold water. Then, thinly slice the beets and place them in another bowl of cold water (this will prevent their color from leeching onto the other veggies). Let the radishes and beets sit in the cold water for 15 minutes. Meanwhile, separate the leaves from the little gems, rinse, and dry. (If using romaine, tear into large bite-sized pieces.)
3. To assemble, drain and pat dry the radishes and beets. Place the lettuce leaves, half the radishes, and half the beets in a large bowl and toss with half the dressing. Arrange the dressed salad on a serving platter and nestle in the remaining half of the radishes and beets, then spoon more dressing over the top (you might have some dressing left) and sprinkle with torn dill fronds and a little extra sumac. Serve immediately.