Little Gem Cotija Salad (Big Crunch Salad)

A well-built chopped salad should feel composed, not cluttered. This version is made with crisp little gem lettuce, generous crumbles of cotija cheese, fresh radish, and a handful of crushed corn nuts, and manages to be equal parts fresh and indulgent.

A big bowl of creamy little gem cotija salad with all the toppings.

Tossed with our housemade Mexican green goddess Dressing, it’s a salad that eats like a main, offering big flavor with sharp edges and unexpected crunch.

The inspiration is part deli chopped salad, part Mexican table salad. The cotija brings savory depth, the radishes cut through with brightness, and the corn nuts deliver the kind of crunch that grabs attention. Every bite is a mix of creamy, salty, herbaceous, and crisp.

At Hattaway’s on Alder and here at Flavor Field Guide, we return to this style of salad again and again: bold, efficient, and built on flavor-forward pantry staples. What sets this version apart is the dressing that’s made with roasted pepitas and fresh cilantro. It has body, brightness, and enough acidity to pull the entire bowl together.

Main Ingredients

Little gem lettuce – Little gems bring the best of both romaine and butter lettuce; crisp texture with a tender core. Their small, compact heads hold up to hearty toppings without wilting. Look for firm, pale green heads with no browning or sogginess at the base.

Cotija cheese – This salty, crumbly Mexican cheese adds richness and balances the brightness of the dressing. Choose aged cotija for a drier, more grateable version, or use fresco cotija for a creamier crumble. Feta is a decent substitute in a pinch, but lacks cotija’s unique flavor.

Corn nuts – These roasted corn kernels add real crunch and an earthy, toasty note. Coarsely crushing them keeps texture varied so some are bite-sized, some smaller.

Radishes – Their peppery freshness cuts through the richness of the cotija and dressing. Using more than a garnish here gives the salad brightness and bite. Go for watermelon radish or French breakfast radish for a bit more visual flair if available.

Pepitas – Roasted pumpkin seeds, or pepitas, bring a nutty richness and subtle earthiness to the salad, grounding the bright, acidic notes from the dressing. When coarsely crushed, they add texture and depth, mimicking the role of nuts or croutons without overpowering the greens. Toasting them enhances their flavor and gives the dressing a naturally creamy body when blended.

Mexican green goddess Dressing – This herb-forward dressing adds body and a punch of lime acidity. The roasted pepitas create a creamy base without dairy, while cilantro and garlic drive the green flavor.