I found this recipe in Food and Wine magazine using a roasted rosemary vinaigrette and instantly wanted to make it. Then I realized that two of the main ingredients (artichokes and capers) are two of the few things Dan doesn’t enjoy. Raisins and olives are also on that list. So I adapted the recipe using ingredients we had in the house, and it was a success.
Rosemary is one of my favorite herbs (and pretty much the only thing I’ve been able to grow successfully without killing over the winter – gardening tips welcome!) This dressing is absolutely genius. Charred rosemary, who would have thought?? A simple roast in the oven adds an unexpected depth of flavor to a simple dressing recipe. I added the extra dressing to the couscous mixture I served with the chicken.
When the wonderful concoction gets added to the oven, the kale gets a little bit crispy, which adds a new texture that pairs perfectly with the burst tomatoes and soft mushrooms. We ate this with Israeli couscous and it was enough for 5 meals (plus the leftovers heat up surprisingly well.)