"Cold Cannon"

Name: "Cold Cannon"
Ingredients: 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

11 ingredients

3 steps

Ingredients

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

Directions

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.