"Cold Cannon"

By • January 26, 2017 0 Comments

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Author Notes: This is a warm-weather play on the Irish favorite Colcannon. Puns aside, the combination of greens, green onion and potatoes works as well here as in Colcannon, which is also delicious. Lentils add some protein and heft but can also be left out. I like that this dish can be eaten cold, at room temperature or warm (there goes it’s punny moniker) and gets better as it sits, making it an excellent candidate for a picnic, potluck or make-ahead side. It’s also vegan and gluten free. Effortlessly so. Summer needs more dishes like this.
Michelle Barry

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Serves 4

  • 1 1/2 pounds new potatoes
  • 1 tablespoon vegetable oil
  • 3 cups chopped kale
  • 1/2 cup cooked french lentils
  • juice from half a lemon
  • 2 teaspoons red wine vinegar or sherry vinegar
  • 2 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon capers, finely chopped
  • 2 green onions, roots and wilted outer leaves removed, finely chopped
  • 2 tablespoons flat leaf parsley, chopped
  1. Make vinaigrette. In a large bowl, whisk together vinegar, lemon juice, mustard, chopped green onion and capers. Slowly whisk in olive oil and season with salt and pepper.
  2. Adjust oven rack to middle position and preheat the oven to 375°F. Place potatoes on sheet pan, sprinkle with salt and pepper and drizzle with vegetable oil. Toss potatoes in oil until they are lightly coated. Roast for 30 minutes until the potatoes are tender.
  3. Remove from the oven and toss with vinaigrette, lentils and chopped kale while still warm. Top salad with parsley and eat warm, cold or at room temperature.

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