Need some vegetable inspiration? Dress cooked veggies in a salsa for an exciting side dish.

I made this quick salsa out of chopped olives, capers, lemon zest, red pepper flakes, parsley and olive oil, and used it to make some blanched romanesco much more exciting. Have asparagus? Make a salsa out of chopped hard boiled egg, mustard, chervil, tarragon, capers and olive oil. Roasting beets? Try parsley, toasted hazelnuts, shallots, champagne vinegar, ricotta salata and olive oil. Basically, herbs + oil + acid + exciting extra = salsa. What are your favorite ways to dress veggies? #kitchentips