Recipe courtesy of Michele Urvater
Watercress and Ricotta Pecorina
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 22
- Sodium
- 56
- Total: 10 min
- Prep: 10 min
Ingredients
1/4 cup vegetable oil
2 tablespoons lemon juice
6 ounces Ricotta Pecorina
Freshly ground black pepper
2 bunches watercress, rinsed and trimmed
Directions
- Combine the oil and lemon juice in a serving bowl. Add cheese and season well with pepper. Add watercress, toss ingredients together and serve immediately.