Dressing Isn’t Just for Salads
You (probably) wouldn’t go to a dinner party naked, so why should your side vegetables?
Asparagus with Bagna Cauda > Asparagus without Bagna Cauda
Your roasted or grilled vegetables are never fully dressed without some sauce.
As a professional chef, I want every meal I eat to feel like a celebration of some kind. I know that this is an irrational goal. We have busy lives, and sometimes you have to eat on the go. Regardless, I want all parts of my meal to be equally delicious and exciting. If you’re serving your roasted or steamed vegetables without a delicious sauce or dressing, then you’re doing your tastebuds a disservice. Treating your vegetables like the main event will encourage you to eat a more well-rounded diet.
Here are five ways to put a little pep into your plate of cooked vegetables:
Infused Oil
Craving a simple solution to this dressing scenario? If you’ve bought an infused oil in the past and didn’t know how to use it, drizzling some on your vegetables is a super easy way to add a pop of flavor. If you are looking to infuse your own oil instead, follow the instructions here.
Tahini Dressing
Dress your vegetables with tahini and citrus to add richness as well as a fresh flavor. Zest and squeeze a lemon, lime, or orange into about a quarter cup of tahini. Add a microplaned clove of garlic, then season and taste. Add some olive oil if desired, or adjust the thickness with some water. Dress your vegetables! This dressing would pair especially well with root vegetables and squashes.
Bagna Cauda
Bagna Cauda traditionally is a dip for crudite, but there’s no reason that you can’t dress all of your blanched vegetables with a little salty goodness. I make bagna cauda by confiting a shallot and some garlic in olive oil. Once you have sufficiently cooked the alliums until they have caramelized slightly, you can add a can of anchovies in their oil and cook for another 3 minutes. Puree the mixture then dress your vegetables. This dressing would be especially delicious with some blanched asparagus, roasted cauliflower, or eggplant.
Pork Fat, Balsamic, and Honey
Render out some bacon or some pancetta. Drain the pieces of meat on a plate lined with a paper towel, but leave the fat in the pan. While the pan is still a little warm, add some balsamic vinegar to the fat. Swirl until combined, taste, and then season with salt. Add a little bit of honey if desired to balance out your flavors, and then add the dressing and crispy meat bits to your vegetables. This combination would be especially winning with some charred brussel sprouts.
Sesame Oil
A little bit of sesame oil on its own would be delightful to dress your vegetables. If you are looking for a little more oomph, add any of the following ingredients to the sesame oil to make a sauce:
Salt
Sugar
Black vinegar
Soy sauce
Chili crisp or sriracha
This entourage pairs especially well with broccoli, green beans, and long beans.
