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

 * 1) Toss 2 cups lettuce with 1 tablespoon vinaigrette; arrange in a bed on a serving plate.
 * 2) Toss ½ cup potato cubes, ¼ cup beans and 1 tomato with 2 tablespoons vinaigrette; arrange in sections on lettuce.
 * 3) Arrange ⅓ cup tuna, 1 tablespoon, 1 egg, 2 anchovy fillets and ½ cup avocado in sections on lettuce.
 * 4) Drizzle with 1 tablespoon vinaigrette; garnish with fresh herbs.