Chef Christina Pirello
Cherry Tomato, Papaya, and Shallot Salad
Category
Salad
Servings
2 servings
Prep Time
10 minutes
Cook Time
10 minutes
Author:
Chef Christina Pirello
Ingredients
-
2 tablespoons Extra Virgin Olive Oil
-
3 Shallots, finely minced
-
2 cloves Organic Garlic, finely minced
-
Sea Salt
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12 Organic Cherry Tomatoes, halved
-
2 sprigs Basil, leaves removed and shredded
-
1 small head Butter Lettuce, rinsed well and hand shredded
-
1/2 ripe Papaya, peeled, pitted, and thinly sliced
-
1/2 Organic Lemon, juice freshly squeezed
Directions
Place oil, shallots and garlic in a skillet and turn heat to medium.
When the shallots begin to sizzle, add a pinch of salt and sauté for 2 minutes.
Lay the tomato halves, cut-side down in the skillet, season lightly with salt and cook, uncovered, until tomatoes are tender, 3-5 minutes.
Add basil, stir gently to combine and set aside.
Arrange lettuce on a platter with papaya slices in the center.
Spoon tomato and shallot mixture over top, drizzle with lemon juice and serve.
Filed in:
Basil,
Butter Lettuce,
Cherry Tomato Papaya and Shallot Salad,
Cherry Tomatoes,
Garlic,
Lemon,
Organic Butter Lettuce,
Organic Cherry Tomatoes,
Organic Garlic,
Organic Lemons,
Papayas,
Shallots
