Torched Tako Salad Recipe
Torched tako (octopus), arugula, crispy kalo, tossed in lemon kalamata olives and garlic – rosemary olive oil
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Preparation of Tako
- 1
Cook the Tako
Bring a pot of salted water to a boil. Add the octopus and reduce to a simmer. Cook for about 45 minutes or until tender. Remove from water and let cool.
- 2
Torch the Tako
Once cooled, slice the octopus into bite-sized pieces. Using a kitchen torch, carefully char the surface of the octopus pieces until slightly crispy and smoky. Set aside.
Preparation of Crispy Kalo
- 3
Prepare the Kalo
Peel and slice the kalo into thin rounds. Heat oil in a frying pan over medium heat and fry the kalo slices until golden and crispy. Drain on paper towels and season with a pinch of salt.
Making the Dressing
- 4
Combine Ingredients
In a small bowl, whisk together the chopped kalamata olives, minced garlic, chopped rosemary, olive oil, lemon juice, salt, and black pepper until well combined.
Assembling the Salad
- 5
Toss the Ingredients
In a large mixing bowl, combine the arugula, torched tako pieces, and crispy kalo. Drizzle the dressing over the salad and gently toss to combine without bruising the arugula.
- 6
Serve
Plate the salad and serve immediately, garnished with additional lemon wedges if desired.
