Cold Cannon

• 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 375u0b0F. 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.

potatoes, vegetable oil, chopped kale, red wine vinegar, mustard, olive oil, capers, green onions, flat leaf parsley

Taken from food52.com/recipes/67477-cold-cannon (may not work)