Lentil Niçoise Salad
Serves 4.
This may say salad but don't under estimate this. It is a hearty vegetarian meal.
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, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
- Flaky sea salt
Shopping List
- 2 lemons
- 1 lb. asparagus
- 1 bunch radish
- 1 bulb fennel
- 1 container grape tomatoes
- 1 bag lentils
- 1 bottle green olives
- 1 bottle caper berries
- 1 bottle pepperoncini
Pantry List
- 1 dozen large eggs
- 1 bottle extra-virgin olive oil
- 1 jar Dijon mustard
- 1 bottle honey
- 1 container freshly ground black pepper
- 1 box kosher salt
- 1 box Maldon sea salt
Instructions
- Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
- Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, add asparagus to same pot of boiling water and cook until just tender, 2–4 minutes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
- To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and lentils. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.