John Villas Beefsteak Tomato Salad Food

BEEFSTEAK TOMATO SALAD

Steps:

• In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
• Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

FRESH TOMATO AND FETA SALAD

Steps:

• For the dressing: In a small bowl, whisk together the balsamic, oregano, honey, salt and pepper. Slowly whisk in the extra-virgin olive oil until combined.
• For the salad: Arrange the sliced tomatoes on a platter. Scatter over the onions and feta. Drizzle with the dressing, then top with the mixed herbs.

JOHN VILLA'S PINEAPPLE CARPACCIO WITH BLUEBERRIES, MINT AND FRESH COCONUT

Steps:

• Place blueberries, sugar, and water into a bowl. Stir to dissolve sugar and marinate for about 10 minutes (do not refrigerate). Slice pineapple as thinly as possible and place slices on 4 chilled plates covering the entire plate. Pat mint leaves dry, and place on top of one another and roll tightly, then slice across as thin as possible. Top the pineapple with the blueberry mixture. Sprinkle with mint ribbons, coconut and drizzle some of the remaining water mixture over the entire plate.

JOHN'S TOMATO SAUCE WITH VEAL MEATBALLS RECIPE - (4.1/5)

Steps:

• Instructions:Sauce In a large saucepan over medium-low heat, warm oil and gently sautegarlic, add canned tomatoes and bell pepper basil mixture, season with salt and pepper to taste Heat oven to 350°. Place garlic and bell pepper in a food processor and pulse a few times to break them up. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. Add remaining ingredients (through eggs) and mix with your hands until well combined. Form into golf ball-sized balls. Place on a baking sheet and bake about 15 minutes. Remove from oven and gently fry until golden and aadd to gravy

BEEFSTEAK TOMATO, BUTTERHEAD LETTUCE, AND BACON WITH BLUE CHEESE DRESSING

Steps:

• Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
• Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
• Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

BEEFSTEAK TOMATO SALAD

Steps:

• To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
• Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
• Pass through a fine mesh strainer.
• To prepare the salad, divide tomato slices among four salad plates.
• Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
• Garnish with basil leaves; serve salt separately.