Braised Octopus Salad
Braised octopus salad with fresh vegetables and a tangy dressing, prepared by slow-cooking octopus and combining it with a mix of greens and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Octopus (cleaned) | 800 | Grams |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Red Wine (for braising) | 250 | Milliliters |
| Bay Leaf (whole) | 2 | Count |
| Garlic (sliced) | 4 | Clove |
| Red Onion (thinly sliced) | 1 | Count |
| Cherry Tomatoes (halved) | 200 | Grams |
| Cucumber (sliced) | 1 | Count |
| Lemon (juiced) | 1 | Count |
| Parsley (chopped) | 1 | Bunch |
| Mixed Salad Greens (washed) | 150 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook until fragrant.
- Add the cleaned octopus to the pot along with the red wine and bay leaves. Cover and simmer on low heat for 45 minutes until tender.
- Remove the octopus from the pot and let it cool. Once cooled, cut into bite-sized pieces.
- In a large bowl, combine the octopus pieces, red onion, cherry tomatoes, cucumber, and mixed salad greens.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine. Garnish with chopped parsley before serving.
Prep
- Thaw the octopus if frozen, at least 4 hours before cooking.
Kitchen equipment
Large PotWhisk