Watercress and Ricotta Pecorina (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
1. 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.
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