Recipe for Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette

Making the perfect Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette should only take approximately 1 hr 20 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette recipe can feed your family for 4 servings.

There are many different ways to make this Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette recipe.

Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette Popular Ingredients

• 4 artichoke hearts
• 1 lemon, juiced
• 8 asparagus spears (green or white)
• 4 ounces French green beans
• 2 whole fresh fennel bulbs
• 1-ounce summer truffles
• 1-ounce shallots, finely diced
• 1 ounce (2 tablespoons) olive oil
• 1 ounce (2 tablespoons) truffle oil
• 3 ounces (6 tablespoons) sherry vinegar
• Salt and freshly ground black pepper
• Four 5-ounce halibut fillets
• 4 ounces fresh mesclun baby lettuce

Steps for making Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette

1. Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
2. Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
3. Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
4. Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
5. Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
6. Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
7. On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

Popular Categories for this Recipe

• Easy Main Dish
• Main Dish
• Easy Grilling Recipes and Tips
• Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
• Green Bean Salad
• Beans and Legumes
• Green Bean – Green beans are the unripe, young fruit of various cultivars of the common bean (Phaseolus vulgaris). Immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. Green beans are known by many common names, including French beans, string beans, snap beans, snaps, and the French name haricot vert. They are also known as Baguio beans or habichuelas in the Philippines, to distinguish them from yardlong beans.They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods, before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.
• Salad Recipes
• Salad Dressing Recipes
• Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon