About Video

1-Cup Whole-Milk Ricotta Cheese
2 teaspoons Extra Virgin Olive Oil
Salt & Pepper

Italian Parsley
Heirloom Tomatoes
¼ cup Toasted Pine Nuts

Lemon Vinaigrette:
½ teaspoon grated lemon zest
2 TBS fresh squeezed lemon juice
1-teaspoon Honey
1 tablespoon Dijon mustard
½ of a Shallot, chopped
1 teaspoon Garlic, chopped
¼ Cup Extra Virgin Olive Oil
Salt and Pepper to taste

Reviews (0)


There are no reviews yet.

Be the first to review “Whipped Ricotta Salad”

Panteao Newsletter
Stay Up To Date! Sign Up Now!
Get our newsletter and receive the latest info on new Panteao training videos, documentaries, podcasts, promotions and more!

You can opt out of the newsletter anytime!

Your Information will never be shared with any third party.