Rosywood avocado Nicoise salad

INGREDIENTS

Serving Size: 12

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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 lbs. ripe, Fresh California Avocados, diced
3 Tbsp. Fresh tarragon, chopped
3 Tbsp. Fresh chives, chopped
1 Tbsp. Fresh basil, chopped

 

INSTRUCTIONS

  • 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.