This cool and flavorful octopus salad is divine - make it on a warm sunny day and dine alfresco!
Author: this little italian
Recipe type: Salad
Serves: Serves 2
Ingredients
3 lbs of octopus tentacles
1 cup of white wine or dry vermouth
1 sweet onion
8 cloves of garlic
1 large lemon
Olive oil
Seasonings
salt & pepper plus these dried herbs:
2 tbsp dill weed
2 tbsp Herbs de Provence
1 tbsp chili powder
½ tbsp cayenne
½ tbsp dried ginger
Salad
mixed greens (anything you like such as frisee lettuce, arugula or romaine)
1 cucumber
8 oz cherry tomatoes
small bulb of fennel
Dressing
olive oil
fresh lemon
salt, pepper, dried oregano
Instructions
In a small bowl, mix together the salt, pepper, dill, herbs de Provence, chili powder and cayenne. Set aside.
Rinse the octopus and leave it whole
Bring a large pot of salted water to a rolling boil
Add the wine
Add the whole octopus tentacles one at a time
Cut the onion and lemon in half, add to the water
Peel the garlic and add to the pot, whole cloves
Add half of the dried herb mixture. Set the other half aside for later.
Lower the heat and simmer (lid on) for 2 hours
After 2 hours remove from heat and let it come to room temperature in the water.
Remove octopus from the water and gently remove the dark purple skin. It’ll come off easily with your fingers or even by lightly scraping with a fork or the back of a knife.
Place the octopus in a flat dish and drizzle olive oil on both sides.
Add the ginger to the remaining dried herbs, give a quick stir and season both sides of the octopus with it.
Heat up the outdoor grill (or indoor grill pan) medium to high. Lightly oil the grill with olive oil.
Place the octopus on the grill and sear both sides for about a minute each. This will give it a nice char. Remove from the grill. Slice on cutting board into ½” thick slices (slice on the bias).
Serve on top of mixed greens, cucumber, tomatoes and fennel. I like to add blackberries or blueberries for sweetness. Dress simply with olive oil, fresh lemon, salt, pepper, dill and oregano to taste.
Notes
Service this delicious char grilled octopus on atop mixed greens and dress simply with olive oil, fresh lemon, salt, pepper, dill and oregano.
Recipe by This Little Italian at https://thislittleitalian.com/octopus-salad/