Baby Earth Salad is more than a salad; it’s a bowl of spiritual healing. Sometimes it’s hard to ignore the news reports of all of the wars and potential wars, international conflicts and tragedy. I tossed together this salad as reminder of how fragile we are. It’s a peaceful salad with lots of diversity and flavor. I tried to find as many “baby” or “petites” as I could. The “chick peas” and “baby dill” bring it all together.
“If we are to teach real peace in this world, and if we are to carry on a real war against war, we shall have to begin with the children.” Gandhi
Baby Earth Salad
2 ears of corn
3/4 cup petite baby carrots
1 1/2 cups diced baby (tender) asparagus
1 15-ounce can chick peas, rinsed and drained
1 large red bell pepper, seeded and diced
1 ripe avocado, peeled, seeded and diced
1 cup grape tomatoes, sliced lengthwise
3 cups baby romaine greens
1 small shallot, minced
2 small cloves of garlic, minced
1 Tbs. Dijon mustard
1 Tbs. balsamic vinegar
1 Tbs. fresh lemon juice
1/4 cup olive oil
2 Tbs. baby dill weed, finely chopped
1 8-ounce pkg. feta cheese, diced and crumbled
1. Prepare a large bowl of ice water, set aside. In a large pot, boil 10 cups of water. Put corn in water and cook for 4 minutes. Remove and place in ice water. Add the baby carrots to the water, cook for 2 minutes, with a slotted spoon, remove, and add to the iced water. Now add the Asparagus to the boiling water. Cook 3 minutes, and remove, add to ice water. Once all are cold, pour into a strainer and set aside. Prepare the dressing.
2. In another large bowl, whisk the shallot, garlic, mustard, vinegar and lemon juice. Slowly whisk in the oil. Once blended, stir in the dill and season with salt to taste. Add the drained chickpeas. Toss in the pepper, avocado, and tomatoes. Shave corn from cob, and add. Gently stir in the feta.
3. Line large serving bowl with baby romaine. Fill with the Chickpea and feta salad. Serves 4-6