John villa's beefsteak tomato salad

Yield: 1 servings

Measure Ingredient
6 \N Leaves of basil; (rinsed in cold
\N \N ; water and patted
\N \N ; dry)
2 \N Ripe red beefsteak tomatoes
2 \N Ripe yellow beefsteak tomatoes
2 \N Ripe orange beefsteak tomatoes
1 tablespoon Coriander seeds
2 ounces Crumbled ricotta cheese
1½ tablespoon Extra virgin olive oil
\N \N Salt and fresh ground black pepper to
\N \N ; taste

Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into ¼ inch to ½ inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.

Converted by MC_Buster.

Per serving: 194 Calories (kcal); 21g Total Fat; (93% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO5 Converted by MM_Buster v2.0n.

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