.webp&w=1200&q=75 "Octopus Salad recipe served on a plate, by Max's Oyster Bar")
Octopus Salad Recipe
A refreshing salad with grilled octopus.
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Ingredients
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Salad Base
Grilled Octopus
Dressing
Method
Preparation of Salad Base
- 1
Prepare the Vegetables
Wash and dry the mixed greens thoroughly. Slice the cherry tomatoes in half. Peel the cucumber and slice it into thin rounds. Thinly slice the red onion.
Grilling Octopus
- 2
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the cleaned octopus and boil for about 30-40 minutes, or until tender. Remove from water and let cool.
- 3
Marinate the Octopus
In a bowl, combine olive oil, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Once the octopus is cool enough to handle, cut it into tentacles and add to the marinade. Let it marinate for at least 15 minutes.
- 4
Grill the Octopus
Preheat a grill or grill pan over medium-high heat. Grill the marinated octopus tentacles for about 3-4 minutes on each side until charred and slightly crispy.
Making the Dressing
- 5
Prepare the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assembling the Salad
- 6
Combine Ingredients
In a large salad bowl, combine the prepared mixed greens, cherry tomatoes, cucumber, and red onion.
- 7
Add the Grilled Octopus
Add the grilled octopus tentacles on top of the salad.
- 8
Drizzle with Dressing
Drizzle the prepared dressing over the salad and toss gently to combine everything.
- 9
Serve
Serve immediately as a refreshing dish.
