Lunch: Roasted Red Peppers and Cherry Tomatoes With Ricotta Reviews
Recipe by Skye Gyngell This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Ingredients
Instructions
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
