#worldbestsalad2018 #entomophagy #edibleinsects
Roasted mealworms and chestnuts on a baby spinach bouquet with a sweet-sour orange dressing. More autumn is hardly possible! Because of this and because the different tastes complement each other so well in the recipe, it is for me the best autumn salad recipe 2018. My autumn hit!
You can also find me on my homepage: https://www.grounded-insectcooking.com/ – here you can register for a 3-course insect dinner under the category “Events”. So have a look, let yourself be surprised and inspired.
Leave me a message in the comments and subscribe me for more interesting recipes.
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Mealworm Chestnut salad on baby spinach leaves – the recipe
The ingredients mentioned below correspond exactly to the information used in the video and lead to the same result if prepared correctly.
Recipe all ingredients:
• Ingredients for 2 portions:
◦ 5 tablespoon frozen mealworms
Essento (https://delicious-insects.ch/)
◦ 8 Chestnuts (takes into account the dead that has to be
thrown away. )
◦ 50 g walnuts
◦ 100 g baby spinach leaves
◦ 1 orange
◦ some sliced mint leaves
Orange Dressing
◦ 2 tablespoon rape oil
◦ ½ freshly squeezed orange
◦ ½ onion
◦ 1 tablespoon mustard
◦ 1 spoon honey
◦ 1 spoon white balsamic
◦ Optional: 1 tablespoon cream cheese
◦ Spices
Salt, Pepper and cardamom
Preheat oven to 200 degrees top/bottom heat. Cut chestnuts into pieces and soak in lukewarm water for 10 minutes. Then bake in the oven for 20 minutes. After baking, briefly place a damp tea towel on top (max. 4 minutes). Peel the chestnuts and set aside.
Rinse the mealworms under cold water. Dab dry and stir-fry in a coated pan without adding any fat until golden, slightly brownish. Also roast walnuts – same principle.
Heat some rapeseed oil in a pan. Glaze sliced onions in a pan.
Grate the orange peel. Halve the orange and press one half. Mix pressed orange juice, glazed onions, mustard, honey, white balsamic vinegar, rapeseed oil, pepper, salt, and cardamom.
Make ready all the ingredients. Arrange the salad beautifully. Cut the mint leaves finely and spread over the salad and drizzle with the orange dressing.
“A good one” wishes – the insect cook!
Have fun cooking.
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Background Music
Track 1: https://www.youtube.com/watch?v=Skxx0KnGGHw
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In my channel “Grounded” I would like to show you how you can cook delicious and exciting dishes with insects yourself.
I’ll show you where you can get the insects, what alternatives there are, the processing and cooking with them.
My motivation for this channel is to motivate and inspire the German-speaking population to consume insects.
I am a trained fitness coach, who still regularly goes to the gym with a lot of fun. With a great understanding of healthy nutrition, it is important for me to eat healthy, balanced and protein-rich, as I often challenge myself intensively in sports. I love to try new things and to create different taste experiences. By cooking, I give my body the necessary building materials and enzymes for recovery and on the other hand, it serves to recharge my mental battery. There is no limit to my creativity when cooking.
Simply put – I LOVE TO COOK AND CREAT MY OWN INCREDIBLE MEAL
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