Beef Salad with Chipotle and Avocado

Ingredients

 * 3 small dried chipotle, cut in half, seeded
 * 1 Cup lime juice
 * ½ Tbsp oregano
 * 3 large cloves
 * ½ Tbsp garlic, chopped
 * 1 ½ Tbsp salt
 * 1 ½ Cups vegetable oil
 * 1 ½ Gallons mixed baby greens
 * 5 Pounds 4 ounces cooked small red new potatoes, sliced
 * 6 Pounds grilled flank steak, cut in thin slices
 * 12 California Avocados (6 lbs.)
 * 72 cherry tomatoes
 * 24 radish roses
 * 24 green onions
 * 24 slices lime
 * Sieved hard-cooked eggs, for garnish

Directions
Toast chile halves in a dry pan.

Soak in boiling water, just to cover, 15 minutes; drain.

Puree chile with lime juice and next 4 ingredients; whisk in oil. Reserve.

Toss potatoes with 3/4 cup dressing; reserve.

Per order - toss 1 cup lettuce with 1/2 tablespoon reserved dressing; arrange on the side o f a serving plate.

Arrange 3 1/2 ounces cooked potato next to lettuce.

Arrange 4 ounces steak slices next to potatoes.

Arrange 1/2 sliced avocado next to steak; drizzle with 1/2 tablespoon dressing.

Garnish with 3 cherry tomatoes, 1 radish rose, 1 green onion, and 1 lime slice, twisted.

Sprinkle with sieved hard-cooked egg.