"RED ALL OVER" salad

By • June 22, 2014 0 Comments

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"RED ALL OVER" salad

Author Notes: I suddenly noticed that I had a profusion of red vegetables and decided to see how their individual characteristics would play off against each other...the result was a delightful confluence of flavors and aromas!


Serves 4


  • 2 large ripe hothouse tomatoes
  • 2 red peppers, preferably deep red and organic
  • 12 radishes, trimmed, washed, and halved
  • 12 red leaf lettuce leaves
  • 3 tablespoons sea salt or kosher salt
  1. Slice each of the tomatoes into 1/4 inch slices, and halve them.
  2. Cut the peppers into 3" strips.
  3. Soak the red leaf lettuce leaves in water salted with the sea salt or kosher salt for a half hour, then rinse with cold filtered water.
  4. Cut the lettuce leaves into thirds.
  5. Combine all of the ingredients in a stainless steel bowl, apply the dressing, and mix thoroughly.

Lemon Olive Oil Dressing

  • 2 large lemons, juicy
  • 2 tablespoons olive oil, preferably organic extra virgin
  • 1/2 teaspoon freshly ground black pepper, "fine" setting
  1. Squeeze the lemons, combine with the olive oil, and the freshly ground black pepper.
  2. Whisk the emulsion thoroughly.

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