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Caesar Niçoise Salad

Caesar Niçoise Salad

Combine two classic salads — the Caesar and the French Niçoise — to create a show-stopping entrée.
Course Main Course
Cuisine Comfort Foods
Servings 4 people


  • 2 packages Fresh Express® Caesar Chopped Kits® (9.4-ounce)
  • 8 ounces small redskin potatoes cut in half
  • 1 tablespoon olive oil plus more for finishing
  • 8 ounces green beans trimmed
  • 1 can tuna fish (12-ounce) drained
  • 1 large tomato cut into wedges
  • 4 ounces pitted Kalamata or Niçoise olives
  • Salt and pepper


  • Heat oven to 400°F.
  • Place the potatoes in a large bowl; toss with olive oil and sprinkle generously with salt and pepper.
    Place potatoes on a baking sheet; bake for 20 to 25 minutes or until tender and skins are slightly blistered. Cool to room temperature.
  • Place green beans in a large skillet; add water to cover. Bring to a boil over high heat; cover and cook for three minutes. Remove cover and cook for one minute or until water evaporates and beans are crisp-tender; drain. Season with salt and pepper to taste. Cool to room temperature.
  • Place the Fresh Express® Caesar Chopped Kits® into a large bowl; toss with the salad dressing. Add the toppings; toss to combine. Arrange the salad on a large oval platter; place the tuna in the center. Arrange the green beans, tomato, and olives in groupings around the tuna. Finish with a little drizzle of olive oil.
  • Tip: Like anchovies? Add 8 anchovy fillets as another tasting ingredient.
Keywords Entrees, Romaine