Avocado Niçoise Salad

Ingredients

 * 24 Cups Boston Butterhead Lettuce, torn
 * 3 Cups Vinaigrette
 * 6 Cups Cooked Potatoes, cubed
 * 3 Cups Cooked Green Beans, cut into thirds
 * 12 Roma Tomatoes, quartered
 * 4 Cups Canned Tuna, chunked
 * 1 Cup Ripe olives, sliced
 * 12 Hard-cooked eggs, sliced
 * 24 Anchovy Fillets
 * 3 Pounds California Avocados, diced
 * 3 Tbsp Fresh Tarragon, chopped
 * 3 Tbsp Fresh Chives, chopped
 * 1 Tbsp Fresh Basil, chopped

Directions
PER ORDER

Toss 2 cups Lettuce with 1 tablespoon Vinaigrette; arrange in a bed on a serving plate.

Toss 1/2 cup potato cubes, 1/4 cup beans and 1 tomato with 2 tablespoons vinaigrette; arrange in sections on lettuce.

Arrange 1/3 cup Tuna, 1 tablespoon olives, 1 egg, 2 anchovy fillets and 1/2 cup avocado in sections on lettuce.

Drizzle with 1 tablespoon vinaigrette; Garnish with fresh herbs.