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Nicoise Salad with Hemp Seed Vinaigrette and Jalapeño Aioli




Par-boiled potatoes, 2-3 small potatoes per person

A handful of each of the following per person:

Kale + Greens (per your liking, I like arugula and butter lettuce)

Haricot vert

Spring peas

Grilled Asparagus

Radishes Large capers, 1-2 per person

Olive oil-soaked sun-dried tomatoes, 2-4 per person

Red onion, 1-2 diced in tiny dices

Fresh herbs


Garlic, 1-2 cloves, peeled and smashed  1 teaspoon sea salt  1 tablespoon Dijon mustard 2 tablespoons white wine vinegar  1/2 dl Extra Virgin Olive Oil  1/2 tablespoon Hemp Seeds  Lemon, optional  Water, for diluting the consistency

Jalapeno-Caper Aioli

3 tablespoons aioli or mayonnaise, or veganaise

1 Jalapeno, diced with seeds 

1 tablespoon small capers, roughly chopped



  1. Split small potatoes in halves or quarters. Add to a pot and cover slightly with water. Heave in a generous heaping of sea salt. Simmer for 10-15 minutes until you can pierce potatoes with a fork but there is still resistance. Drain off the water, place a towel over the pot and cover with a lid to let the excess moisture steam off. Place to the side. 
  2. Rinse and prep all the greens and add to a large platter. Throw torn herbs on top. Place to the side. 
  3. In a small pot bring water to boil with a heap of sea salt. Add haricot verts for 1 minute; then drain and immediately add to a bowl of ice cold water. This helps maintain the crisp crunch and brings out the lovely vibrant green color. Drain and place on a seperate platter to the side. 
  4. Repeat this process for the spring peas. Add 30-seconds if the peas are frozen. No shame in using frozen peas by the way; frozen ingredients are usually harvested at peak times and immediately flash frozen. Drain and place alongside the haricot verts.
  5. Snap the asparagus at the bottom of the stalk. Rinse well and pat dry. In a sauté pan heat olive oil on high heat. Your aim here is to take a few asparagus at a time and sauté them quickly, each asparagus stalk should show a blackened-blistered exterior; it takes about 2 minutes per batch. Do a little at a time so that the pan remains hot and the stalks don’t overcrowd the surface area of the pan. Place alongside on the platter with haricot verts and peas. 
  6. Add capers, sun-dried tomatoes, radishes  and tiny red onions alongside the asparagus. Sprinkle all ingredients with sea salt and generous shaking of black pepper. 
  7. Bring out serving spoons and forks for all three of the above items: greens platter, potatoes and the beautiful veggie platter.


  1. Smash garlic and sea salt together on a cutting board. Use the side of your knife to crush and mix the two ingredients together to form a kind of paste. Add to a bowl. 
  2. Whisk in mustard, vinegar and then in a slow stream the olive oil. Add salt and black pepper, to taste. 
  3. Add hemp seeds. Add a bit of a lemon squeeze  if desired. 
  4. Check for taste and consistency. It should be a thick but pourable dressing. Add little tablespoon of water at a time until you find your desired consistency. Serve on the side.

Jalapeno-Caper Aioli

  1. Mix all of the above and serve on the side in a dish with a spoon. Easy as that!



Rookie style for you! Should you choose to add seared tuna, figure about 100 grams per person, sliced. You will heat up oil in a pan and ear each side for approximately one minute so that the interior of the tuna is still raw. Slice into thin slices and serve on a separate platter.