I’m leaving! I’ve left it a while to tell you but by the time you read this, I will be in the air somewhere between Victoria and Paris.
Needless to say, I’m pretty excited. I will be in the City of Lights until the end of August, translating and interning a the Musée de la Résistance en Ligne, a wonderful organization that explores the efforts of the French resistance against the invading Nazis in WWII. I’m a history geek and a francophile so this is a dream come true for me.
And it’s a dream that I want to share with you. While I may not be doing as much cooking while I’m in France I will assuredly be doing a lot of eating – and shopping and walking and, lets face it, probably stalking some handsome Frenchmen. And I’m going to share it all here on The Laughing Table, so stay tuned for some epic Parisian adventures, I promise both you and myself that there will be many to be had.
But before I delve into the fresh future, I want to spend a moment more in Victoria. Ever since I could remember, I wanted to leave my beautiful hometown. There was no discernible reason; it’s a decent sized city surrounded by achingly picturesque mountains, swathes of cool forested grounds and framed by the rippling expanse of a deep Pacific sea. Good people, dare I say the best people (at least to me), live there and almost every square space of the city is mirrored with reflections of my past. If you haven’t visited before, I, obviously, recommend it.
For the past three years I have taken the summer to indulge my wanderlust. This will be my most grown up adventure yet, holding a nine to five job in another language and living on my own in a massive city. It seems a little scary at first, but the reason I am able to do it is because of my people in Victoria. The amazing paradox of having the most wonderful friends and family is that you are simultaneously secure enough to leave them but hate to go.
This recipe for Sweet Root Vegetable and Artichoke Kale Salad is utterly Victorian and it’s a sweet, healthy tribute to the city that has nourished and loved me for years. Not only will you feel good about eating it, but the honey roasted vegetables and tangy Dijon mustard dressing are, if I say so myself, a delicious coupling.
- 1 bunch of curly kale, de-stemmed
- 1 can sliced artichokes, drained
- 3 red beets
- 4 parsnips
- 3 carrots
- 2 turnips
- ¼ cup honey
- 4 tablespoons good quality olive oil
- ½ tablespoon salt
- 2 tablespoon Dijon mustard
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon white wine vinegar
- Preheat the oven to 425 degrees.
- Assemble the dressing, whisking the ingredients together in a bowl or dispenser until they are combined.
- Wash the kale and using a knife, carefully cut the tough stems from the leaves. Discard the stems. Tear the leaves into manageable pieces and massage with the dressing for a minute or two. Allow the kale to marinate in the dressing while you assemble the other ingredients as this, coupled with the massage, will soften the kale.
- Combine the honey, salt and olive oil in a bowl and toss the vegetables thoroughly in the mixture until well coated. Spread them out evenly, careful not to over crowd, in a baking dish or on a baking sheet. Roast the vegetables for 15-20 minutes depending on your oven, or until browned. Allow to cool slightly before adding to the kale leaves. Drain a can of sliced artichokes and add them to the mix. Toss the salad and serve.