Cuban Tossed Salad

• 2 ripe tomatoes
• 1 white onion
• 1 head iceberg lettuce
• 6 -8 radishes, sliced thin
• 12 cup olive oil
• 14 cup white vinegar
• 14 cup fresh lemon juice
• 4 garlic cloves, mashed
• 1 teaspoon salt
• 14 teaspoon ground pepper

1. Cut the tomatoes in wedges, cut the onion in thin slices.
2. Break up the lettuce by hand.
3. Toss all ingredients together with the radishes.
4. Place all the vegetables in the refrigerator to chill.
5. Use a mortar and pestle to mash the garlic with the salt and pepper.
6. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic.
7. Whisk together thoroughly.
8. You can also use a blender to emulsify the oil and liquids.
9. Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
10. Add just enough dressing to cover the salad -- more or less to your own taste.

tomatoes, white onion, radishes, olive oil, white vinegar, lemon juice, garlic, salt, ground pepper

Taken from www.food.com/recipe/cuban-tossed-salad-435181 (may not work)