1
Wash and dry produce.
Zest and quarter lemon. Peel and mince garlic. Trim and discard root end from lettuce; reserve ¼ of the leaves (you’ll use them in step 7). Chop remaining leaves into bite-size pieces until you have 2½ loose cups (5 cups for 4 servings). (Save any remaining lettuce for another use.) Slice half the tomato (one whole tomato for 4) into rounds; dice remaining tomato. Halve, peel, and thinly slice half the shallot (whole shallot for 4). Halve buns.