Food Network: Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette

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Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette
Recipe courtesy Executive Chef Peter Schaffrath, Hay-Adams Hotel, Washington, DC

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
4 (5-ounce) halibut fillets
4 ounces fresh mesclun baby lettuce

Instructions

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.

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.

Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to
keep green.

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.

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.

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).

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.