Restaurants›Kissa Tanto›Octopus Salad Recipe

Octopus Salad Recipe

Inspired by Kissa Tanto

Time30m

Serves4

crispy smoked octopus, fresh and pickled radishes, parsley and chili purée

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Ingredients

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Salad Ingredients

1 1/8 lb (500 grams) Smoked Octopus7.05 oz (200 grams) Radishes (fresh)3 1/2 oz (100 grams) Radishes (pickled)1 3/4 oz (50 grams) Fresh parsley2 tablespoons Chili Purée3 tablespoons olive oil2 tablespoons ReaLemon lemon juice1 teaspoon Celtic sea salt1 teaspoon black pepper

Method

Preparation Steps

Prepare the Octopus

If using fresh octopus, boil it in salted water for 45-60 minutes until tender. If using pre-smoked octopus, skip this step.

Crisp the Octopus

Heat olive oil in a skillet over medium-high heat. Add the cooked or smoked octopus and sauté until crispy, about 5-7 minutes. Remove from heat and allow to cool slightly.

Prepare the Radishes

Thinly slice the fresh radishes and set aside. If using pickled radishes, drain and set aside.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Assemble the Salad

In a large bowl, combine the crispy octopus, fresh radishes, pickled radishes, and parsley. Drizzle with the dressing and add chili purée. Toss gently to combine.

Serve

Transfer the salad to a serving platter and enjoy immediately.