Ahi Tuna Niçoise Salad
- 6 pounds Cross Valley Farms® Baby Leaf and Herb Blend
- 25 Hard-Boiled Eggs
- 4 pounds Cross Valley Farms Heirloom Tomatoes, Halved
- 4 pounds Green Beans
- 25 portions Harbor Banks® Ahi Tuna Slices
- 2 cups Rykoff Sexton® Capers
- 10 pounds Cross Valley Farms Fingerling Potatoes
- 2 cups Rykoff Sexton Niçoise Olives
- 2 Red Onions, Small, Diced
- 1 1/2 quarts Monarch® Chateau Classique Dressing
Boil potatoes in salted water until tender; cool and slice. Blanch green beans and shock in ice water to halt cooking. Assemble bowls by filling each bowl with baby leaf and herb blend. Arrange remaining ingredients atop lettuce, serve with dressing on the side.
Yield: Serves 25.