Bug Vivant

gastronomy on six legs

  • Recipes
    • All Recipes
    • Submit Recipe
  • Buy
    • Waxies
    • Source Other Insects
    • Cookbooks
  • About
    • About BV
    • Press
    • Join BV
    • Services
  • Blog
    • Product Reviews
    • Traditional Mexican Insects
    • Cooking Videos
    • Dinner Party Interviews
    • Events
  • #BugWall
  • Contact

Young Spinach Salad with Ant Larvae

August 7, 2015 By meghan curry Leave a Comment

Facebooktwitterredditpinterestlinkedintumblr

bug-dinner-recipe-1-ant-recipe

Beets are amazing, especially when roast, especially when paired with delicious ants!  This ant recipe is a healthy delicious introduction to cooking with adult or ant larvae.  Food grade ants can be difficult to find.  Chinese Black Ants as well as some larval ants, like the ones used to prepare this ant recipe can be found in some asian grocery stores or in regions of central Mexico as escamoles.  Please let me know if you need help sourcing ants.  This ant recipe kicked off an amazing Salud Bug Dinner at the Witte Museum.

bug-dinner-recipe-1-ant-recipe
Young Spinach Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Goats Milk Ricotta, Roasted Beets, "Caviar" (mixed hymenopteran larvae) and Balsamic Vinaigrette Created by Chef Stephen Paprocki
  • courseAppetizer, Main Dish, Salad
  • insect ingredientant larvae
bug-dinner-recipe-1-ant-recipe
Young Spinach Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Goats Milk Ricotta, Roasted Beets, "Caviar" (mixed hymenopteran larvae) and Balsamic Vinaigrette Created by Chef Stephen Paprocki
  • courseAppetizer, Main Dish, Salad
  • insect ingredientant larvae
Ingredients
  • 1.5 cup goats milk ricotta
  • 12 roasted baby beets
  • 8 oz Hymenopteran Caviar
  • 2 inches vegetable oil
  • 1 cup balsamic vinegar
  • 2 cup cottonseed oil
  • 1 cup extra virgin olive oil
  • 2 clove garlic
  • 1 Shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
Servings:
Units:
Instructions
  1. For roasted baby beets: Clean beets by cutting tops off. Place in a roasting pan and pour oil in. Cover with foil and bake at 350F for 45 min. Take out and cool. Once cool take a clean towel and remove the skin by rubbing it away.
  2. Caviar: sauté thawed tender ant larvae in extra virgin olive oil for about 2 minutes for a light brown toasted effect
  3. For Balsamic vinaigrette: Add everything in blender except for oils and puree. Slowly add oils until emulsified. Season with salt and pepper and serve.
  4. For the plating: Slice beet and arrange in diamond formation on the outskirt of a small round. Toss baby spinach, goats milk ricotta, and balsamic vinaigrette, s/p together and place in center. Garnish with "Caviar".

Filed Under: Ant Larvae Recipe

Leave a Reply

Connect with:
Facebook Twitter Instagram

Your email address will not be published. Required fields are marked *

Occasional Updates

Nutrition Label

There is no Nutrition Label for this recipe yet.

Follow Us

Facebooktwitterpinterestlinkedinyoutube

Bug Vivant on Twitter

Could not authenticate you.

Pre Order

buy-edible-waxworms

Buy Edible Waxworms

Submit your Recipe

Catagories

More Information

  • Contact Us
  • About
  • Privacy Policy
  • Objectivity Disclousure
  • Terms of Use
  • Join the BV Community

© 2025 Bug Vivant llc