La Salade de Leyritz

• 4 green (unripe) bananas
• Salt
• Vinaigrette dressing
• 1 large tomato, peele

Peel the green bananas by cutting through the skin, lengthwise, in 2 or 3 places, then peeling the skin off in sections. Put the bananas into a saucepan with enough cold, salted water to cover, and cook, covered until they are tender, 10 to 15 minutes. Drain, cool and cut crosswise into ½-inch slices. Mix all the ingredients, except the lettuce, lightly together, with the vinaigrette dressing.