To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.
1 tsp. freshly ground black pepper4 cups halved or sliced radishes, fennel, and/or tomatoesOlives, caper berries, peperoncini, pickles, or other pickled-briny ingredients 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 ; 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, sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
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