Ingredients for 1
  • 200 g parmesan
  • 100 g cream
  • 1 lettuce
  • walnuts
  • lemon zest
  • dehydrated blueberries
  • olive oil


Parmesan cream: bring the cream to a boil in a small saucepan and add the diced parmesan.

When the parmesan has melted, blend to a smooth cream.

Slice the lettuce and sear in a frying pan with a drizzle of olive oil for 1 minute.

Place the lettuce on a plate and garnish with the parmesan cream.

Decorate with lemon zest, crumbled crunchy walnuts and a crumble of dehydrated blueberries.

Enjoy your meal from Chef Nicholas Duonnolo of “La Ménagère“!

Enjoy it’s from Europe!

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