SERVES 6 TO 8
In step 1, the salted, rinsed, and dried cabbage can be refriger- ated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into 1⁄4- inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 4 to 6
French green lentils, or lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don’t have time, they’ll still taste good. The salad can be served warm or at room temperature.

WHY THIS RECIPE WORKS: The key to making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. There are two important steps to achieve this. The first is to brine the lentils in warm salt water. With brining, the lentils’ skins soften, which leads to fewer blowouts. The second step is to cook the lentils in the oven, which heats them gently and uniformly. Once we had perfectly cooked lentils, all we had left to do was pair the earthy beans with a tart vinaigrette and boldly flavored mix-ins.

Serves 4 as a light entrée and 6 as a side dish

For information on how to prepare the cucumbers, see “Seeding and Chopping Cucumbers," below.

Serves 6

For a sweet counterpoint to the herb flavor, add 1 cup dried cherries, golden raisins, or dried cranberries to the salad just before tossing it.

Serves 4

The success of this recipe depends on ripe, in-season tomatoes and a fruity, high-quality olive oil.