Makes 6 servings
12 cups Boston butterhead lettuce, torn
1-1/2 cups vinaigrette
3 cups cooked potatoes, cubed
1-1/2 cups cooked green beans, cut into thirds
6 roma tomatoes, quartered
2 cups canned tuna, chunked
1/2 cup ripe olives, sliced
6 hard-cooked eggs, sliced
12 anchovy fillets
1-1/2 pounds California Avocados, diced
1-1/2 tablespoon fresh tarragon, chopped
1-1/2 tablespoon fresh chives, chopped
1/2 tablespoon fresh basil, chopped
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.