Octopus Salad Recipe
Charred Spanish octopus with fennel, cucumber, and gem lettuce.
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Ingredients
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Salad Ingredients
Method
Cooking Instructions
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove and let cool.
- 2
- 3
Prepare the Vegetables
While the octopus is grilling, thinly slice the fennel and cucumber. Tear the gem lettuce into bite-sized pieces.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- 5
Assemble the Salad
In a large bowl, combine the grilled octopus, sliced fennel, cucumber, and gem lettuce. Drizzle with the dressing and toss gently to combine. Garnish with chopped fresh parsley.
