Vegetable Bundle Salad

Chef Peter
• Top of the Square Catering's Executive Chef
Apr 14, 2017


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Salad: Mix fennel with mixed greens.


Chef Peter
• Top of the Square Catering's Executive Chef
Apr 14, 2017
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