Road Warrior Kitchen: Chopped Veggies in Dressing

Here is the thing. We already know we should eat more vegetables and that it's good for us both as regular people with bodies and as runners. But if you are like me, you don't necessarily default to vegetables. That means that when we are extra tired or busy or annoyed with the world or we forgot to buy groceries this week, vegetables are probably the first to go.

Over the years, though, I've found some strategies for getting back on the veggie bandwagon when I don't necessarily feel like just crunching on raw celery sticks; today The Road Warrior Kitchen is bringing you one of them.

Consider the watermelon radish

You may be thinking, "But Angela, chopping vegetables is not a recipe. Everyone already knows about chopping vegetables and some people even do it regularly."

True enough, friend. Everyone knows about chopping vegetables; not everyone knows how to make chopped vegetables delicious and attractive and if you have not yet mastered that voodoo I am here to help.

BEHOLD: Chopped Veggies in Dressing

• Step 1: Whenever you happen to be at the grocery store, buy a big variety of veggies and some fresh herbs (such as basil, mint, chives, cilantro, parsley, dill, tarragon, scallions, etc). Whatever you like. The quantities don't matter all that much, just be reasonable. 

In spring and summer I love radishes, peas, bell peppers, squash, cucumbers, carrots, celery, and quickly blanched green/yellow beans or asparagus. In fall and winter I'm a fan of broccoli/broccolini, romesco, cauliflower, bell peppers, fennel, squash, cucumbers, eggplant, and tomatoes. (If you're using fennel fresh, cut super thin & include the green stalks & fronds. If you're roasting eggplant, be sure to dehydrate it with a little salt & press it dry with paper towels beforehand.)

• Step 2: As soon as you have time, cut those veggies up into bite-sized pieces. 

For a warm roasty version (lovely in fall or winter), follow...

• Step 2a: Preheat your oven to 450°F and toss your veggies with olive oil, salt, and pepper, then spread them out on a foil-lined baking sheet. 
• Step 2b: When your oven reaches temp, roast your veggies for 15-20 minutes, shuffle them around a bit, then roast for 15-20 or so more minutes.

For a crisp, fresh, non-roasty version (my default in spring/summer), skip straight to Step 3.

• Step 3: Make a dressing. ("But I don't know how to make a dressing!" Boom. Now you do. Or use pre-made, it's your world.) 

Then mix your chopped veggies into the dressing. I like a dressing with some tasty seasonings like chili pepper, cumin, red pepper flakes, sumac, chili pepper, cayenne... Just try adding some things & taste til it's good. You literally cannot screw this up.

• Step 4: Tear or roughly chop your herbs & throw them in with the veggies, stir, & adjust seasonings to taste.

Fun variations:

• Throw some chickpeas or some other kind of bean in with the roasted veggies.
• Add some cheese (I used feta above), nuts, or seeds (pistachios, walnuts, pecans, hazelnuts, pepitas, etc) at the end.

My approach is to make a giant batch of whichever version I'm doing (roasted or fresh) & stick it in a giant tub in the fridge. It won't last forever, of course, but unlike a leafy green salad, it's amazing how long the chopped version will stay deliciously fresh & crunchy.

With this basic chopped salad, you can go all kind of directions:

• Need a side for your main protein? Done. Throw the roasted version in the microwave for a bit, or the raw version is ready to go right out of the fridge.
• Need a quick lunch? If you've got some cooked chicken, beans, or other protein sitting around, mix it all together & boom, you're good for a few hours at least.
• Keeping track of fresh veggies/doing a bunch of chopping bumming you out? Bags of frozen work pretty darn well, no shade here.

This concludes Road Warrior Kitchen expedition #1. Be well and fed!