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
Description
Food Network Invites You To Try This Artichoke, Fennel, Asparagus, Green Bean And Fresh Summer Truffle Salad, Topped With Grilled Halibut Fillet In A Truffle Vinaigrette Recipe.
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