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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.

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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.

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