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.