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 information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Step 2
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.
Step 3
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.
Step 4
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.
