PREMIUM NON-CARBONATED AGAVE COCKTAILS

BUY NOW

RECIPE + PAIRING

Truffle Parmesan Fries & Caesar Salad

WHY THE PARING WORKS

Rich, salty truffle fries and tangy Caesar salad are perfectly balanced by the bright, citrusy, floral notes of the Melograno Orange Blossom Martini, cutting through the richness while elevating every bite.

INGREDIENTS

Truffle Fries

  • 2 large russet potatoes (cut into thin fries)
  • 2 tbsp olive oil
  • 1 tbsp truffle oil
  • ¼ cup grated Parmesan
  • 1 tbsp chopped parsley
  • Salt & black pepper

 

Caesar Salad

  • 1 head romaine lettuce (chopped)
  • ½ cup shaved Parmesan
  • 1 cup croutons

 

Dressing:

  • 1 garlic clove
  • 2 anchovy fillets
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • ⅓ cup olive oil
  • Salt & pepper

INSTRUCTIONS

For the Fries

  1. Prep the fries
    Soak cut potatoes in cold water for 30 minutes (removes starch → crispier fries). Pat completely dry.
  2. Bake or fry
    Bake: Toss with olive oil, spread evenly, bake at 425°F for 30–35 mins (flip halfway). Or fry until golden and crisp
  3. Finish
    Toss hot fries with truffle oil, Parmesan, parsley, salt, and pepper. Serve immediately.

 

For the Salad

  1. Mash garlic + anchovies into a paste
  2. Whisk in egg yolk, Dijon, lemon juice
  3. Slowly stream in olive oil until emulsified
  4. Toss with romaine, Parmesan, and croutons