Lentil Niçoise Salad

Serves 4.

This may say salad but don't under estimate this. It is a hearty vegetarian meal.

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
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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
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  • 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.

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