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
• 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. 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.
6. Squeeze the lemons, combine with the olive oil, and the freshly ground black pepper.
7. Whisk the emulsion thoroughly.

red all, tomatoes, red peppers, radishes, red leaf, salt, lemon olive oil dressing, lemons, olive oil, freshly ground black pepper

Taken from food52.com/recipes/29110-red-all-over-salad (may not work)