Spider salad

When times get tough the tough get creative.

Spider Salad There seems to be some aversion to the previously published recipe for Tarantula Pie, and I’ll admit, the cooking of arachnids in a pie IS somewhat unusual and apt to ruin their delicate flavor. That is why I offer this alternative recipe for those with more sensitive palates. In addition to tarantulas, you will want to use as many variety of spiders as are available to you, depending on your geographical area (being careful to watch out for poisonous varieties such as Black Widows, of course).

Steam your spiders live, as this is a safe method of both asphyxiating them and keeping them crisp and fresh. You’ll want to chop the legs off the larger spiders and quarter them. Prepare a bed of romaine lettuce, parsley, Portobello mushrooms in season (chopped), radishes, and scallions. Toss in approximately 1 cup chopped spiders, much as you would in a seafood salad, then a generous amount of olive oil, vinegar, lemon juice, and fresh ground pepper. Bon appetit!

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