“Coldcannon” in the Heat of Summer

Summer in Chicago. The heat and humidity doesn’t exactly leave us longing for heaping portions of butter-laced potatoes, sausages, lamb stew or other such Irish specialties (as much loved as they are around here at other times of the year).  That being said, certain classic Irish flavor and ingredient combinations are always welcome on our table.

This salad is one of them.  I call it Cold-Cannon - get it? It’s a salad using the same ingredients as Colcannon but it’s cold. Thus, COLD Cannon.

Kidding.  Well, all that is true but really I’m just making fun of Paul again. 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.

Roasted New Potato Salad with Kale, Lentils and Green Onions

Serves 4

1 1/2 pounds small new potatoes, cut into bite size pieces (if necessary)

Vegetable oil

Kosher salt and freshly ground black pepper

2-3 cups kale, chopped

½ cup cooked French lentils

Juice from one half lemon

2 teaspoons red wine or sherry vinegar

2 tablespoons olive oil

2 teaspoons dijon mustard

1 tablespoon capers, drained and coarsely chopped

2-3 green onions, roots and wilted outer leaves removed, finely chopped

2 tablespoons chopped parsley

Lentils and Vinaigrette.

 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.

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. 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.

I put the chopped kale in the bowl with the dressing and added the potatoes straight from the oven so that the heat would wilt the greens just a little.  Then I mixed the kale and potatoes until they were evenly coated with dressing before addng the lentils and parsley . 

I put my camera away and ate this immediately.  

Happy Heatwave!