We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



Vegetable Bundle Salad


Yield: 4 Servings


  • 8 ounces baby field greens
  • 4 ounces fennel, shaved
  • 1 pear
  • 3 ounces roquefort
  • 1 flat cherry tomatoe

Parsley Oil

  • 1 bunch flat leaf parsley
  • 1 cup extra virgin olive oil

Red Pepper Coulis

  • 2 each red pepper
  • 1 clove garlic, smashed
  • 1/4 bunch parsley
  • Salt and pepper to taste

Vegetable Bundle

  • 1 bunch asparagus, trimmed and bottoms peeled
  • 3 each, red and yellow tomato, concasse and julienned
  • 1 carrot, peeled into ribbon strips


Bundle:Roast Asparagus, tomato in a 400 degree oven for 8 minutes. Grill carrot ribbon. Cool vegetables and then take 2 asparagus and 3 pieces of tomato. Wrap carrot around vegetables and set aside. 

Garnish: Slice pear into 3 thin slices. Cut cherry tomatoes in half, then tossed in basil and olive oil. Chunk Roquefort into 1oz pieces and set aside.

Parsley oil: Take parsley and 1 cup of olive oil into a sauce pan. Place on stove and bring to slight simmer. Remove from heat and place into a blender. Blend until fully pureed and then strain through a fine chinois. Place into a squeeze bottle and reserve.

Red Pepper Coulis: Roast peppers on grill until charred and place in a bowl and cover to let steam and cool down. Peel off skins and place pulp into a blender. Add garlic, parsley, salt and pepper to taste and blend until fully incorporated.

Salad: Mix fennel with mixed greens.


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