This main-dish salad is bright, fresh, and sunny, like a little postcard from Provence on a cold winter’s day. At its heart, the recipe is a riff on two genius recipes: <a href="https://food52.com/recipes/37487-sally-schneider-s-slow-roasted-salmon-or-other-fish">Sally Schneider’s Slow-Roasted Salmon</a> and <a href="https://food52.com/recipes/37487-sally-schneider-s-slow-roasted-salmon-or-other-fish">Peter Miller’s Lentils Folded into Yogurt, Spinach, and Basil</a>, but using French flavors like Dijon mustard and herbes de Provence. <br /> <br />It’s a good one to pocket for when you want a salad that’s a little more put-together than the freewheeling grain bowls or clean-out-the-fridge salads that can land on the table on harried nights. And like the recipes that inspired it, this dish is virtually foolproof—meaning you can turn to it again and again this winter, or anytime of year.

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