Make the perfect Baby Gem Wedges & Griddled Corn Caesar Salad

Corn Ceasar Salad

Lots of people love their Caesar salads, but it’s not just the dressing that makes this dish stand out. The salad also includes capers, a sheet of nori and crispy garlic chickpeas for a bit of unique twist. Baby gem wedges are a great addition to this salad, they give a lovely fresh crunch.

Baby Gem Wedges and Griddled Corn Caesar

  • Servings: 2
  • Difficulty: easy
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    For the Salad:
  • 2 corn on the cob
  • 2 baby gem lettuces
  • olive oil for frying
  • 2 tbsp Quick Pickled Red Onions For the Dressing:
  • 50g cashews, soaked in water for 2 hours, rinsed & drained
  • 100ml water
  • 1 nori sheet
  • 1 tsp capers
  • salt & pepper to taste
  • For the Crispy Garlic Chickpeas:
  • 1 tin of chickpeas, drained
  • generous glug of olive oil
  • 1 clove garlic, grated
  • salt & pepper


  1. Preheat the oven to 200ºC.
  2. Add chickpeas, olive oil, garlic and salt & pepper to a baking tray and put in the oven for 30 mins.
  3. Fill a large frying pan half full of boiling water and boil the corn cobs for 5-10 minutes. Drain and cool slightly, then slice corn off the cob, keeping some parts whole if possible.
  4. Heat oil in a frying pan, add corn and fry until golden and charred, stirring occasionally.
  5. Meanwhile, make the dressing by adding all ingredients to a small blender and blitz until smooth.
  6. Put the gem leaves in a large bowl and mix the dressing through to coat all the leaves.
  7. To assemble the salad, lay the dressed gem leaves on a platter, add the charred sweetcorn and sprinkle with pickled red onions and crispy chickpeas.

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