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 vegetarian take on niçoise salad, pair whatever produce you’ve got with 7-minute eggs and a mustardy dressing you can make ahead.

Recipe notes