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Baby romaine lettuce with parmesan and summer truffle
Prep time 25 minutes
Serves 2-4 people

Ingredients
2 heads of baby romaine lettuce
2 tbsp Nicolas Vahé Summer Truffle
50 g fresh parmesan flakes
2 tbsp Nicolas Vahé Olive Oil / Lemon
Salt/pepper
4 Indian cress leaves

Preparation
Half the baby romaine lettuce lengthwise, giving you 4 halves.
Fry them on a pan at medium heat for 10 minutes until tender with a bite.
Arrange on a plate with parmesan, summer truffle, olive oil and garnish with Indian cress.

Sliced summer truffle, 80 g.

Sliced summer truffle, 80 g.

Olive oil, Lemon, 25 cl.

Olive oil, Lemon, 25 cl.

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