"Cold Cannon" Recipe

Name: "Cold Cannon"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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 375u00b0F. 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds new potatoes, 1 tablespoon vegetable oil, 3 cups chopped kale, 1/2 cup cooked french lentils, and more.

Yes, "Cold Cannon" falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Cold Cannon"

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