Charred Spanish Octopus Salad Recipe
Mix of Bolton Farms kale, gem romaine & shredded sweet cabbage, white beans, cucumber, fennel & smoky roasted tomato vinaigrette | *Works well as a light entrée.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Instructions
- 1
- 2
Mix the Salad
In a large mixing bowl, combine the kale, gem romaine, shredded cabbage, white beans, cucumber, and fennel. Toss gently to combine.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, smoked paprika, red wine vinegar, honey, minced garlic, salt, and black pepper until well combined.
- 4
Assemble the Salad
Pour the vinaigrette over the salad mixture and toss thoroughly to coat. Add the sliced charred octopus on top and serve immediately.
