Local Little Gem Recipe

Halve the little gem lettuces lengthwise, keeping the root intact so halves hold together. Pat dry with paper towels or use a salad spinner to remove excess moisture.

Halve the baby tomatoes. Pick and roughly chop enough cilantro for 1/2 cup lightly packed leaves for the salad; reserve the remainder for the dressing.

Toast pepitas in a small dry skillet over medium heat, shaking or stirring frequently, until they begin to pop and become fragrant, about 3–4 minutes. Remove to a bowl to cool.

If making canchas from raw large-kernel corn, heat a dry skillet over medium-high heat and toast kernels in batches, stirring constantly, until deeply golden and puffed (about 4–6 minutes). If using storebought canchas, briefly warm them in the skillet 30–45 seconds to refresh crunch.

Combine and blend

In a blender or food processor add 3/4 cup cilantro leaves (stems discarded), garlic clove, lime juice, Greek yogurt, honey, ground cumin, kosher salt and pepper. Pulse to combine.

With the motor running, stream in 4 tablespoons olive oil until emulsified. If the dressing is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, until it reaches a pourable consistency. Taste and adjust salt, lime, or honey as needed.

Transfer dressing to a small bowl or jar. Refrigerate if not using immediately; dressing keeps up to 3 days chilled.

Place halved little gem lettuces on a large platter or divide between 4 plates, cut side up so the leaves form small cups.

Evenly scatter halved baby tomatoes and the 1/2 cup chopped cilantro over and between the lettuce halves.

Sprinkle toasted pepitas and toasted canchas evenly across the salad for crunch.

Crumble cotija cheese over the top, aiming for an even distribution so each portion gets a mix of salty cheese and crunchy elements.

Drizzle cilantro dressing over the salad just before serving — about 1 to 1 1/2 tablespoons per serving (total 4–6 tablespoons), or serve dressing on the side for guests to add themselves.

Garnish with a squeeze of lime wedge and, if desired, a light pinch of flaky sea salt and freshly ground black pepper. Serve immediately so canchas and pepitas remain crisp.

Leftover components: store dressing separately in the fridge (up to 3 days). Keep toasted canchas and pepitas in an airtight container at room temperature up to 3 days to preserve crunch; assemble just before serving.