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Recipe from Isabel's kitchen

The extraordinarily spooky salad

Show 003 - Recipe - Spooky salad


For the pickled chicken hearts:

  • 1 cup chicken heart
  • 1 cup apple cider vinegar
  • 1/3 cup water
  • 2 tsp peppercorns
  • 2 tsp pickling spice
  • 1 clove garlic

For the crickets

  • Approx 40 crickets, 5 weeks old (get from a pet store)
  • Smoked salt
  • Cayenne Pepper
  • Freshly ground pepper
  • 1 tbsp olive oil

For the dressing/salad

  • 3 cups chopped chard, packed tightly
  • 1/2 cup fresh raspberries
  • 1 tsp olive oil
  • Salt
  • Pepper

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Begin preparation for the chicken hearts a week prior.

  1. Boil chicken hearts for 15 minutes until fully cooked. Strain.
  2. Place the chicken hearts in a jar with all other ingredients. Cover the jar.
  3. Place the jar in a pot of boiling water and boil for 10-15 minutes. Remove from heat and cool on a towel, then put back in the fridge.
  4. If the crickets are alive, spray some water in their bag, seal tightly, and place the whole bag in the freezer for at least 2 hours.
  5. Remove crickets from the bag and place them directly on a roasting tray. Drizzle with olive oil, season with the seasonings, and toss together.
  6. Bake for 15 minutes at 400F.
  7. Remove from oven and let cool.
  8. While waiting for the crickets to cool, place chard in your salad bowl with your chicken hearts.
  9. Smash together the raspberries with a mortar and pestle until a paste has been made. Pour the paste into a small bowl.
  10. Combine remaining ingredients and whisk together the salad dressing. take care not to overdo it on the olive oil, a little bit goes a long way.
  11. Splash your salad dressing over the chard and hearts, as if it is spatters of blood.
  12. Top with cricket croutons. Serve.


By | 2014-02-23T16:14:41+00:00 October 28th, 2013|Categories: Recipes|Tags: , , , , , |0 Comments

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