Title: John Villa's Beefsteak Tomato Salad
Categories: Clprime2
Yield: 1 servings

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 tb Coriander seeds
2 oz Crumbled ricotta cheese
1 1/2 tb Extra virgin olive oil
Salt and fresh ground black
-pepper to
; 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 1/4 inch to 1/2 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.