Recipe: Kimchi and Radish Salad

Name: Recipe: Kimchi and Radish Salad
Ingredients: 3/4 pound daikon radishes (each no thicker than 1 1/2 inches), peeled, topped, tailed, and cut into 1-inch irregularly shaped pieces; 1 pound mixed small radishes (some with pert greens left on), halved lengthwise if larger than 1 inch in diameter; 2 tablespoons plus 1 teaspoon sesame seeds; Maldon or another flaky sea salt; 4 tablespoons neutral oil, such as safflower or grapeseed; 3/4 cup roughly chopped drained kimchi (preferably homemade ), plus 2 tablespoons of the kimchi liquid; 1 teaspoon toasted sesame oil; 1 head Little Gem lettuce, root end and floppy outer leaves discarded, leaves separated