Name: Lentil Niçoise Salad
Yield: 6–8 servings
Ingredients: ¾ cup extra-virgin olive oil; ¼ cup fresh lemon juice; 2 Tbsp. Dijon mustard; 1 tsp. honey; 1 tsp. freshly ground black pepper; 1 tsp. kosher salt, plus more; 6 large eggs; 1 lb. asparagus, trimmed; 4 cups halved or sliced radishes, fennel, and/or tomatoes; 3 cups cooked lentils; Olives, caper berries, peperoncini, pickles, or other pickled-briny ingredients (for serving); Flaky sea salt

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing you can make ahead, and almost any protein: leftover steak or salmon, rotisserie chicken, or beans, to name a few.

Recipe notes

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