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Recipe by Tiffani Thiessen
Caesar Supreme Salad with Herby Meatballs, Blistered Tomatoes and Toasted Cavatappi

Recipe by Tiffani Thiessen – Caesar Supreme Salad with Herby Meatballs, Blistered Tomatoes and Toasted Cavatappi

Classic Caesar meets comfort food in this hearty, flavor-packed salad. Juicy, herb-studded chicken meatballs, sweet blistered tomatoes, and crispy toasted pasta bring rich texture and warmth to crisp romaine and creamy Caesar dressing. It’s a fresh, satisfying spin on an Italian favorite, perfect for dinner any night of the week.

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Prep Time 10

Cook Time 30

Total Time 40

Servings

Ingredients

1 bag (10.5-ounces) Fresh Express® Caesar Supreme Salad Kit
8 ounces heirloom cherry tomatoes
Extra-virgin olive oil
1 cup cooked cavatappi pasta
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
½ medium yellow onion, finely chopped
¼ cup finely chopped fresh flat-leaf Italian parsley leaves
¼ cup finely chopped fresh basil leaves
2 tablespoons finely chopped fresh oregano leaves
2 cloves garlic, grated
1 lemon, zested
½ cup grated Parmesan cheese
1lb ground chicken

Instructions

Blistered Tomatoes

Add the tomatoes to a large, dry, non-stick or cast-iron pan over medium-high heat.
Cook the tomatoes for 6-8 minutes, turning occasionally, until blistered but not burst. Transfer to a small bowl and set aside to cool.

Toasted Cavatappi

Using the same pan, add enough olive oil to lightly coat the surface of the pan and heat over medium-high.
Add the pasta noodles and toast for 5-7 minutes, turning occasionally until both sides are golden brown and crispy. Season with salt and pepper. Transfer to a small bowl and set aside to cool.

Chicken Meatballs

To make the meatballs, in the same pan with the residual olive oil – no need to wipe it clean – add the butter and melt over medium heat.
Add the onion and season with salt.
Sweat the onions for 3-5 minutes until softened.
Add the parsley, basil, oregano and garlic and stir to combine. Cook for 3 minutes.
Transfer to a medium mixing bowl to cool completely.
Once cooled, add the lemon zest, Parmesan cheese and ground chicken. Season with salt and pepper.
Using clean hands, incorporate the aromatics and cheese evenly into the ground chicken.
Spoon 2 tablespoons of the chicken mixture and roll into a ball, placing the meatball onto a baking sheet. Repeat with the remaining chicken (the yield should be 30-32 mini meatballs).
Heat the pan over medium and drizzle enough olive oil to lightly coat the surface. Cook the meatballs for 4-5 minutes until the underside is seared and golden brown.
Let cook for another 4-5 minutes until the internal temperature reaches 165F°. Remove the meatballs from the pan onto a clean baking sheet or plate and allow to cool to room temperature.

To assemble the salad:

Add the salad greens to a large serving bowl and toss well with the Caesar dressing. Evenly distribute the blistered tomatoes, toasted pasta and 12 meatballs (save the rest for another meal). Top with the shredded Parmesan cheese and croutons.