Charred Spanish Octopus Salad (gf) 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.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
- 2
Make the Vinaigrette
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.
- 3
Assemble the Salad
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.
