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!
—THE MATH CHEF
Ingredients
- "RED ALL OVER" Salad
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2
large ripe hothouse tomatoes
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2
red peppers, preferably deep red and organic
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12
radishes, trimmed, washed, and halved
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12
red leaf lettuce leaves
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3 tablespoons
sea salt or kosher salt
- Lemon Olive Oil Dressing
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2
large lemons, juicy
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2 tablespoons
olive oil, preferably organic extra virgin
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1/2 teaspoon
freshly ground black pepper, "fine" setting
Directions
- "RED ALL OVER" Salad
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Slice each of the tomatoes into 1/4 inch slices, and halve them.
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Cut the peppers into 3" strips.
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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.
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Cut the lettuce leaves into thirds.
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Combine all of the ingredients in a stainless steel bowl, apply the dressing, and mix thoroughly.
- Lemon Olive Oil Dressing
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Squeeze the lemons, combine with the olive oil, and the freshly ground black pepper.
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Whisk the emulsion thoroughly.
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