Octopus salads

Name: Octopus salads
Prep time: 30 min
Cook time: 90 min
Total time: 210 min
Yield: 2
Ingredients: 1,5 kg Octopus; 3 Carrots; 1 Pepper; 400 g Potatoes; 150 g Greek olives; 1 Pomegranate; 100 g Celery; 200 g Kumquat; Dill, to taste; Chives, to taste; 1 Lemon

Fresh and tasty, this octopus salad pairs tender seafood with crisp raw vegetables, kumquats and new potatoes. Dressed in a lemon vinaigrette with dill and chives, it’s a light, zesty dish with bright flavours and a mix of soft and crunchy textures.

Octopus Salad with kumquat, pomegranate and dill potatoes

Preparation Time:

30 min

Rest Time:

1 h 30 min

Cooking:

1 h 30 min

People:

Difficulty:

Easy

Course:

Diet:

Perfect For:

Chef:

Frollemente

Ingredients

1,5 kg Octopus

3 Carrots

1 Pepper

400 g Potatoes

150 g Greek olives

1 Pomegranate

100 g Celery

200 g Kumquat

Dill, to taste

Chives, to taste

1 Lemon

Proceedings

Prepare a lemon, dill and chives vinaigrette, which will be used to dress the octopus salad.

Boil the cleaned, washed octopus in a casserole. Put it in cold water and bring the water to a boil. Simmer for 90 minutes or until soft.

Chop the chives and dill with a knife, put in a bowl and add extra virgin olive oil and the juice of one lemon. Mix vigorously with a whisk until the result is clear and slightly fluffy.

Cover with cling film and place to macerate in the fridge.

Start preparing all the raw vegetables to make the salad with: cut the carrots, peppers and white celery into cubes as evenly as possible.

Put everything in a bowl and add the olives.

Cut the kumquats, previously washed well, in half and put in a bowl.

Boil the peeled new potatoes when they are ready, let them cool and only when they are cold add to the rest of the vegetables (to prevent them from breaking inside the salad).

Octopus salads

Ingredients

Products used

Proceedings

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