Octopus carpaccio Recipe
with fennel orange salad and sublime extra virgin olive oil vinaigrette
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Ingredients
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Carpaccio and Salad Ingredients
Method
Preparation Directions
Prepare the Octopus
Fill a large pot with water, add salt, and bring to a boil. Carefully add the octopus and cook for about 45 minutes or until tender. Remove from water and let cool.
Slice the Octopus
Once cooled, slice the octopus into thin rounds and arrange them on a serving plate.
Make the Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to taste.
Assemble the Dish
Drizzle the vinaigrette over the octopus and the fennel orange salad. Garnish with fresh dill if desired.
