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Grilled Salad with Truffle Crunch

Grilled Romaine Lettuce with Truffle Crunch & Parmesan – quick and easy on the grill or plancha

Ingredients for 4 servings

  • 2 Romaine lettuce hearts
  • Rock'n'Rubs "Paradise City" seasoning blend
  • Truffle Crunch (Rock'n'Rubs "Truffle Shuffle")
  • a little olive oil
  • 4 tbsp Parmesan flakes
  • Salad dressing (Sylt-style or Caesar)

Preparation

Step-by-step instructions

  1. 1

    Preparation

    Slice the Romaine lettuce hearts in half lengthwise and remove any loose leaves. Have the truffle crunch and your choice of dressing (Sylter or Caesar) ready.

  2. 2

    Season

    Lightly brush the cut sides with olive oil and sprinkle with Rock'n'Rubs "Paradise City".

  3. 3

    Toast

    Preheat the grill or plancha. Place the halved lettuces cut side down over direct heat and sear briefly until they develop a nice char and grill marks (about 45–90 seconds, depending on the heat).

  4. 4

    Melt Parmesan

    Toss the salad and move it to indirect or gentle direct heat. Sprinkle with Parmesan flakes and let them melt slightly (closing the lid helps).

  5. 5

    Finish

    Remove from the grill, drizzle with dressing, and generously top with Truffle Crunch (Rock'n'Rubs "Truffle Shuffle").

  6. 6

    Serve

    Enjoy immediately – as a starter or side dish with steak, poultry & fish. For an extra touch, finish with a drizzle of olive oil and freshly ground pepper.

Tip:

  1. For extra crunch, lightly dust the cut sides with panko and oil before grilling – or sprinkle the truffle crunch on top at the table to keep it crispy.