Baby Gem Caesar Recipe

Wash and trim

Rinse baby gem lettuce, sugar snap peas and asparagus under cold water. Pat dry or spin in a salad spinner. Trim the woody ends from the asparagus (about 1–1½ inches) and snap or slice sugar snap peas in half on the diagonal if large.

Quarter baby gem

Slice each baby gem head lengthwise into 4 wedges (keeping the core intact so wedges hold together). Place cut lettuce in a large bowl or on a serving platter.

Prepare avocado

Halve the avocado, remove the pit, score the flesh into slices while in the skin, then scoop out slices with a spoon. Set aside and keep from browning by brushing lightly with a teaspoon of lemon juice if desired.

Blanch or char asparagus

Option A (blanch): Bring a medium pot of salted water to a boil. Add asparagus and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Option B (char/sear): Heat 1 tsp olive oil in a skillet over medium-high heat. Add asparagus and cook 3–4 minutes, turning occasionally, until charred in spots and tender-crisp. Remove and cool slightly, then cut into 2–3 inch pieces if desired.

Toast sunflower seeds

Place raw sunflower seeds in a dry skillet over medium heat. Toast, stirring frequently, 2–4 minutes until fragrant and just golden. Remove from heat and let cool.

Combine ingredients

In a small bowl or jar, finely mince or grate the garlic. Add lemon juice, Dijon mustard, white wine vinegar, honey, grated Parmesan, and a couple pinches of salt and pepper. Whisk or shake to combine.

Emulsify

Slowly drizzle in the olive oil while whisking constantly (or secure the jar lid and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper or a little more lemon juice if needed.

Place the baby gem wedges on a serving platter or divide among 4 plates. Scatter sugar snap peas and asparagus pieces over and between the lettuce wedges.

Arrange avocado slices across the salad. Spoon about half of the Lemon Parmesan Vinaigrette over the salad, using more or less to taste. Toss gently if serving mixed, or leave wedges intact and drizzle for composed presentation.

Scatter toasted sunflower seeds and shaved Parmesan evenly over the top. Finish with a crack of black pepper and optional lemon zest for brightness.

Serve immediately, passing remaining dressing at the table.