"RED ALL OVER" salad

By THE MATH CHEF
June 22, 2014
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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!
THE MATH CHEF

Serves: 4

Ingredients

"RED ALL OVER" Salad

  • 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

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

Directions

"RED ALL OVER" Salad

  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

  1. Squeeze the lemons, combine with the olive oil, and the freshly ground black pepper.
  2. Whisk the emulsion thoroughly.

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