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.
Olive oil, Lemon, 25 cl.
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