Mix of Bolton Farms kale, gem romaine & shredded sweet cabbage, white beans, cucumber, fennel & smoky roasted tomato vinaigrette | *Works well as a light entrée.

Char the Spanish octopus on a hot grill or skillet until cooked through and slightly charred. This should take about 5-7 minutes. Remove and let it rest, then slice into bite-sized pieces.

Prepare the Octopus

In a large mixing bowl, combine the kale, gem romaine, shredded cabbage, white beans, cucumber, and fennel. Toss gently to combine.

Mix the Salad

In a small bowl, whisk together the olive oil, smoked paprika, red wine vinegar, honey, minced garlic, salt, and black pepper until well combined.

Make the Vinaigrette

Pour the vinaigrette over the salad mixture and toss thoroughly to coat. Add the sliced charred octopus on top and serve immediately.

Assemble the Salad

charred spanish octopus salad

Recipe information

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