This colorful Salad Niçoise tastes as good as it looks. Fresh, raw vegetables like the multi-color sweet peppers strips and cherry tomatoes are flanked by sliced radishes and cucumbers. The blanched haricot verts and asparagus are still crunchy, while the varicolored baby potatoes add a splash of blue. De rigueur are the Niçoise olives and a few slices of boiled eggs for garnish. All this deliciousness sits atop a bed of butter lettuce leaves and is crowned with ahi tuna coated with sesame and black pepper, pan-seared to perfection (crusty outer layer and rare center). Homemade honey-mustard-herbs vinaigrette brings it all together perfectly. A feast for the eyes and palate, and sure to please everyone.
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