We discuss all things mealworms, including farming, cooking, and the Ick Factor. Our panel includes Mealflour’s Elizabeth Frank & Gabby Weimer, Rocky Mountain Micro Ranch’s founder & CEO Wendy Lu McGill, and Scott Jost, founder of Space Coast Mealworms and The Mealworm Co-op. Our friend Florian from France has edible insect news from Europe in our European Buzz segment, and in the Cricketlicious Cafe, ChefPV creates a Hargol Caesar Salad.
Hargol Caesar Salad
INGREDIENTS
4 EGGS
1 cup MAYONNAISE
1 clove GARLIC
1 tsp WORCESTERSHIRE SAUCE
2 tsps ANCHOVY PASTE
2 tbsps OLIVE OIL
3 TBSP LIME JUICE
1 tsp BLACK PEPPER
4 tbsp PARMESAN CHEESE (shredded)
1 head ROMAINE LETTUCE
1 TOMATO (diced)
2 tbsp TARRAGON (chopped)
1 cup HARGOL GRASSHOPPERS
DIRECTIONS
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Add EGGS to a small saucepan and cover with water. Bring to a boil then cover saucepan and remove from heat. Set aside for 10 minutes to finish cooking then transfer to a plate and place in fridge to cool completely.
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Blend together MAYONNAISE, GARLIC, WORCESTERSHIRE SAUCE, ANCHOVY PASTE, OLIVE OIL, LIME JUICE, BLACK PEPPER and PARMESAN CHEESE. Set aside.
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Rough chop ROMAINE LETTUCE and place in a large mixing bowl.
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When EGGS are completely cooled, separate the EGG YOLKS from the EGG WHITES. Fine chop both and set aside.
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Add CAESAR DRESSING to ROMAINE LETTUCE.
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Rough chop GRASSHOPPERS.
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Assemble salad by plating ROMAINE LETTUCE, EGG YOLKS, EGG WHITES, TOMATO, GRASSHOPPERS and TARRAGON.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
