Best Artichoke Fennel Asparagus Green Bean And Fresh Summer Truffle Salad Topped With Grilled Halibut Fillet In A Truffle Vinaigrette Recipes

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TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE



Truffle-Steamed Halibut on Melted Leeks with Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 2h

Number Of Ingredients 24

3 ounces truffle peelings
1/4 cup Madeira wine
1/2 cup plus 3 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped carrot, plus 1/2 cup chopped carrots cut into 1/4-inch dice
1/4 cup chopped celery
1 sachet (10 stems parsley, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in a cheesecloth bag)
1/4 cup rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid)
1/4 cup sherry wine vinegar
1/4 cup truffle oil
Kosher salt and freshly ground pepper to taste
6 medium leeks
1 1/2 cups chicken stock (or canned low-sodium chicken broth)
2 tablespoons butter
1 tablespoon minced flat leaf parsley
6 (6-ounce) skinless, boneless pieces of halibut, cut into neat squares
Freshly ground white pepper to taste
24 truffle slices
12 fresh tarragon leaves, washed and dried
3 tablespoons fines herbs
Crispy leeks (recipe follows)
1 cup vegetable oil
1 cup leeks, white part only, cleaned according to directions above, and cut into thin strips
Kosher salt to taste

Steps:

  • Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
  • Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
  • When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
  • Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
  • Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
  • While the leeks are cooking, prepare the halibut.
  • Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
  • Whisk the fines herbs into the reserved truffle vinaigrette.
  • Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
  • Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

GRILLED FENNEL AND ASPARAGUS SALAD



Grilled Fennel and Asparagus Salad image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

1 clove garlic, smashed to a paste with a pinch of salt
1 lemon, juice and zest
1/4 cup Italian white wine vinegar
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
2 bunches jumbo asparagus, trimmed
1 large bulb fennel, trimmed, halved
Canola oil, for oiling grill
1 tablespoon olive oil
1/4 cup pine nuts
1/2 cup golden currants
1/2 cup oil-cured olives, pitted, crushed
3 cups baby arugula
Pinch kosher salt
Freshly ground black pepper
1 cup shaved Pecorino Romano

Steps:

  • Preheat a grill to medium-high.
  • For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside.
  • For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly.
  • Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan.
  • Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino.

ASPARAGUS-FENNEL SALAD



Asparagus-Fennel Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

Kosher salt
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1/3 cup mayonnaise
1/3 cup sour cream
1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds
1/2 cup fresh parsley
1/4 cup fresh tarragon
Juice of 1 lemon
2 oil-packed anchovy fillets
Freshly ground pepper
1 head Boston lettuce, torn
1 5-ounce package mixed baby greens (about 8 cups)
1 cup sugar snap peas, trimmed and halved
2 stalks celery, thinly sliced
1/2 cup chopped roasted pistachios

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry.
  • Meanwhile, make the dressing: Combine the mayonnaise, sour cream, fennel fronds, parsley, tarragon, lemon juice, anchovies, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor. Process until smooth. Refrigerate until ready to serve.
  • Combine the asparagus, sliced fennel, Boston lettuce, mixed greens, peas, celery and pistachios in a large bowl. Just before serving, drizzle with the dressing, season with salt and pepper and toss.

ROASTED FENNEL AND ARTICHOKE HEARTS



Roasted Fennel and Artichoke Hearts image

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

SHAVED FENNEL, ARTICHOKE, AND PARMESAN SALAD



Shaved Fennel, Artichoke, and Parmesan Salad image

Provided by Alice Waters

Categories     Salad     No-Cook     Vegetarian     Parmesan     Lemon     Artichoke     Fennel     Parsley

Yield Serves 6

Number Of Ingredients 8

2 large artichokes
2 lemons
2 large fennel bulbs
1/4 cup extra-virgin olive oil
1 to 2 tablespoons white truffle oil
salt and pepper
1 piece Reggiano Parmesan cheese (about 3 ounces)
About 1/2 cup Italian parsley leaves

Steps:

  • Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
  • Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way.
  • Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD



Marinated-Artichoke and Green-Bean Pasta Salad image

Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound cavatappi or other short, corkscrew-shaped pasta
Kosher salt
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
2 jars (each 12 ounces) marinated artichoke hearts
2 cups packed flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice
1/2 cup thinly sliced red onion (from 1 small onion)
1/2 cup finely grated Parmesan
Red-pepper flakes, for serving

Steps:

  • Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
  • Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

ROASTED BABY ARTICHOKES, ASPARAGUS, AND FENNEL WITH OLIVES



Roasted Baby Artichokes, Asparagus, and Fennel with Olives image

Yield serves 6

Number Of Ingredients 9

1 bunch (12 ounces) asparagus
2 medium fennel bulbs
8 baby artichokes
1 lemon, cut in half
1 1/2 cups large green olives, such as Cerignola
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
  • Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
  • Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.

ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE



Italian Artichoke-Green Bean Casserole image

My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

6 cups cut fresh green beans (about 1-1/2 pounds)
1/3 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
1/2 cup minced fresh parsley
Pinch cayenne pepper
Pinch pepper
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.

Nutrition Facts : Calories 207 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 616mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad Topped with Grilled Halibut Fillet in a Truffle Vinaigrette Recipes Revealed

The Salad: A Garden-Fresh and Flavorful Delight
This salad is a flavorful and healthy combination of artichoke hearts, fennel bulbs, asparagus, green beans, and fresh summer truffles. The variety of colors, textures, and flavors in this salad make it a delightful and enjoyable experience for your taste buds. Artichoke hearts, in particular, have a uniquely tender and meaty texture that goes well with the crisp and delicate flavor of fennel. Asparagus and green beans add a subtle crunch and a fresh earthy flavor that complements the other ingredients. The summer truffles are the star of this salad, adding a mellow and earthy flavor to the mix without overpowering the other flavors.
The Grilled Halibut Fillet
The grilled halibut fillet is the perfect protein addition to this salad. It is a heart-healthy fish that is low in calories, high in protein, and has a mild and delicate flavor that pairs well with truffles. Grilling the fish adds a smoky flavor and seals in the moisture, resulting in a tender and delicious fillet.
The Truffle Vinaigrette Dressing
The truffle vinaigrette dressing is the perfect finishing touch to this salad. The truffle oil adds a subtle nutty and earthy flavor that complements the other ingredients while the apple cider vinegar gives it a tangy and refreshing taste. The combination of these two ingredients creates a well-balanced dressing that perfectly accents the flavors of the salad.
A Perfect Summer Salad
Overall, this artichoke fennel asparagus green bean and fresh summer truffle salad topped with grilled halibut fillet in a truffle vinaigrette is a perfect summer salad. It's fresh, healthy, flavorful, and easy to make. This salad is perfect for outdoor entertaining or as a light meal on a warm summer day. It's a salad that will leave your taste buds craving for more!

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

Salads are a perfect blend of flavors and textures that make your taste buds sing with joy. They offer a light meal option that is both nutritious and satisfying. This recipe, the Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad topped with Grilled Halibut Fillet in a Truffle Vinaigrette, is a perfect example of a delicious and healthy salad.

Use Fresh Ingredients

The quality of the ingredients that you use for this recipe is critical to its success. Choose fresh vegetables that are in season for the best flavor and nutritional value. If you can, go for organic options. Fresh halibut and summer truffles are also essential components of the recipe. Ensure they are fresh before using them. Using fresh ingredients will elevate the taste of the final product.

Cooking Halibut Fillet

Halibut fillet is the star of the dish, and it needs to be cooked with care. Overcooking it results in a tough and dry fillet, while undercooking it will leave it raw and potentially dangerous to eat. Grill the fillet to give it a crisp outer crust while locking in moisture within the fillet. If you are unsure of how to grill a halibut fillet, look up a recipe that will guide you through the process.

Prepping Vegetables

The salad is a blend of several vegetables, and they all need to be prepped in different ways to bring out their individual flavors. Trim the asparagus and green beans, and blanch them to maintain their crunch and vibrant green color. Peel and chop the fennel bulb into thin slices, and wash and slice the artichoke into bite-sized pieces.

The Assembling Process

The ingredients of the salad should be combined in a bowl and mixed thoroughly. Place the grilled halibut fillet on top of the bed of vegetables. Lastly, drizzle the vinaigrette on top of the halibut, starting at the center, then working outward. This arrangement will ensure that the halibut remains tender, moist, and flavorsome.

The Vinaigrette

The vinaigrette is the final touch of the dish, and it should complement the earthy flavors of the summer truffle while adding a burst of acidity to the dish. Making the vinaigrette is easy, and you can use a pre-made one, but it's always better to make your own. Use dijon mustard to emulsify the vinaigrette, add the vinegar and truffle oil and whisk it all together. The vinaigrette should be added to the dish in moderate amounts as it can easily overpower the flavors of the other ingredients.

Presentation

The presentation is as important as the taste of the salad. Arrange the salad in an elegant manner that is visually pleasing. Place the halibut fillet on the plate, err on the side of being neat and uniform with the arrangement of the other vegetables. Drizzle the truffle vinaigrette over the fillet and let it seep into the bed of vegetables. Finish off by shaving fresh summer truffle over the top for an extra earthy and aromatic flavor that will excite your taste buds.

Conclusion

This Artichoke Fennel Asparagus Green Bean and Fresh Summer Truffle Salad topped with Grilled Halibut Fillet in a Truffle Vinaigrette recipe is an excellent blend of flavors, textures that is visually appealing and delicious. Fresh ingredients, proper preparation, and cooking will make for an unforgettable salad that will leave you yearning for more. Give this recipe a try, and elevate your salad game today.

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