6 leaves lettuce, such as romaine, iceberg or red leaf. 6 slices beefsteak tomato. 1. In a medium skillet on medium heat add the oil. Saute the shallots for about 2 minutes or until softened.

1. In a large nonstick skillet, combine 1 tablespoon of the olive oil and the garlic. Set the pan over medium heat. When the garlic sizzles, add the spinach and a pinch of salt.