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.