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
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
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Ingredients (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
Instructions (Fries)
Prep the fries Soak cut potatoes in cold water for 30 minutes (removes starch → crispier fries). Pat completely dry.
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
Finish Toss hot fries with truffle oil, Parmesan, parsley, salt, and pepper. Serve immediately.
