John villa's beefsteak tomato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Leaves of basil; (rinsed in cold | |
| ; water and patted | ||
| ; dry) | ||
| 2 | Ripe red beefsteak tomatoes | |
| 2 | Ripe yellow beefsteak tomatoes | |
| 2 | Ripe orange beefsteak tomatoes | |
| 1 | tablespoon | Coriander seeds |
| 2 | ounces | Crumbled ricotta cheese |
| 1½ | tablespoon | Extra virgin olive oil |
| Salt and fresh ground black pepper to | ||
| ; taste | ||
Directions
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.