Grilled Salad with Truffle Crunch

Weigh out 100 g panko, and set aside 40 g butter and 1 tbsp "Truffle Shuffle".

Place the pan over medium heat and melt the butter in it.

Add the panko and toast for 3–5 minutes, stirring constantly, until golden brown. (Reduce the heat if necessary – it browns quickly.)

Remove the pan from the heat, season to taste with "Truffle Shuffle," and mix thoroughly.

Spread thinly on parchment paper or a baking sheet and let cool completely - this makes the crunch extra crispy.

Store in an airtight container in the refrigerator for up to 1 week. (Optional: freeze for up to about 3 months.)

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.

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

Preheat the grill or plancha. Place the halved lettuces cut side down over direct heat and sear briefly until you get nice roasted flavors and grill marks (about 45–90 seconds, depending on the heat).

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).

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

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

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