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Beefsteak Tomato Salad

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.


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