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 Yokoyama
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Ingredients
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1 1/2 pounds
new potatoes
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1 tablespoon
vegetable oil
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3 cups
chopped kale
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1/2 cup
cooked french lentils
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juice from half a lemon
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2 teaspoons
red wine vinegar or sherry vinegar
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2 teaspoons
dijon mustard
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2 tablespoons
olive oil
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1 tablespoon
capers, finely chopped
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2
green onions, roots and wilted outer leaves removed, finely chopped
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2 tablespoons
flat leaf parsley, chopped
Directions
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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.
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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.
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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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