"RED ALL OVER" salad

"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

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.