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

Bring a large pot of salted water to a boil. Add the octopus and boil for about 30-40 minutes until tender. Remove from the water and let cool. Once cooled, char the octopus on a hot grill for about 5-7 minutes on each side until slightly crispy.

Prepare the Octopus

In a bowl, whisk together olive oil, smoked paprika, red wine vinegar, minced garlic, salt, and black pepper until well combined. Adjust seasoning to taste.

Make the Vinaigrette

In a large bowl, combine the kale, gem romaine, shredded cabbage, white beans, cucumber, and fennel. Add the grilled octopus and drizzle with the smoky roasted tomato vinaigrette. Toss gently to combine.

Assemble the Salad

Octopus

charred spanish octopus salad (gf)

Recipe information

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