1. To make buttermilk dressing, whisk together mayonnaise, yogurt, buttermilk, parsley, chives, lemon juice, and mustard in a medium bowl until smooth and season with salt and pepper to taste; refrigerate until ready to serve.
2. Combine water and lentils in a large saucepan and bring to a boil. Reduce heat to low and cook until lentils are tender but still hold their shape, about 20 minutes. Drain lentils and transfer to a large bowl. Add 1/4 cup oil and lemon zest and juice to bowl, season with salt and pepper to taste, and set aside.
3. Heat oven to 400. Cut 16 of the radishes in half lengthwise (quartering any that are extra large) and transfer to a baking sheet. Toss with remaining 2 tablespoons oil, season with salt and pepper to taste, and roast until skins are just blistering but still intact, 8 to 10 minutes.
4. To serve, line a platter with lettuce. Stir lentil mixture to re-coat with lemon and oil, then spread evenly over lettuce. Arrange warm roasted radishes on salad and spoon dressing evenly over top. Thinly slice remaining 4 radishes, sprinkle over salad, and serve.
Source: Hannaford fresh Magazine, March - April 2017