Octopus ‘lyonnaise’ Recipe

Time1h

Serves2

frisee, bacon lardons, soft-boiled egg, trout roe

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Ingredients

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1
Cooking the Octopus
Bring a large pot of salted water to a boil. Add the octopus and cook for about 45 minutes or until tender. Remove from water and let cool. Once cool, chop into bite-sized pieces.
2
Soft-Boiling the Eggs
Bring a small pot of water to a boil. Gently add the eggs and cook for 6-7 minutes. Remove the eggs and place them in an ice bath for a few minutes. Once cooled, peel the eggs carefully.
3
Preparing the Bacon Lardons
In a skillet over medium heat, add the bacon lardons and cook until crispy. Remove from the skillet and drain on paper towels.
4
Assembling the Dish
In a large bowl, combine the chopped octopus, frisée lettuce, crispy bacon, olive oil, lemon juice, salt, and black pepper. Toss gently to mix. Divide the salad onto plates.
5
Finishing Touches
Halve the soft-boiled eggs and place them on top of each salad. Garnish with trout roe. Serve immediately.