Quantcast

Sierra Magazine: Explore, enjoy and protect the planet.
Printer-friendly version Share:  Share this page on FacebookShare this page on TwitterShare this page by emailShare this page with other services

Bugs: They're What's for Dinner

Pear Salad With Chiangbai Ants

By David George Gordon


Photo by Chugrad McAndrews

Yield: 4 servings

  • 3 cups baby spinach, washed and dried
  • 2 crisp pears, peeled, cored, and sliced
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons balsamic vinegar
  • 1 cup shaved Asiago or Parmesan cheese
  • 4 tablespoons dried Changbai ants

On four salad plates, arrange the spinach, adding a layer of pear slices to the heap. Sprinkle the bell pepper and shallots over the pears. Splash each salad with about 1/2 tablespoon of balsamic vinegar. Add the shaved cheese to the salads and sprinkle the ants over the cheese. Feeling antsy? Your salads are now ready to be served.


More recipes:


Printed with permission from The Eat-A-Bug Cookbook, Revised: 40 Ways to Cook Crickets, Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Other Edible Insects, by David George Gordon, copyright © 2013. Published by Ten Speed Press, an imprint of the Crown Publishing Group.


Sierra Club® and "Explore, enjoy and protect the planet"® are registered trademarks of the Sierra Club. © 2014 Sierra Club.
The Sierra Club Seal is a registered copyright, service mark, and trademark of the Sierra Club.