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

Easter Salad

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Turkish-Style Eggs and Tomatoes

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Easy Ham and Cheese Quiche

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

Asparagus and Endive Salad With Comté Cream

A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Calamari Salad

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Pasta Primavera

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.