Octopus Recipe
frisee and potato, olive tapenade, grape tomato
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Ingredients
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Main Ingredients
Olive Tapenade
Method
Preparation
- 1
Cook the Potatoes
Peel and cut the potatoes into small cubes. Boil them in salted water until tender (about 15-20 minutes). Drain and set aside.
- 2
Prepare the Octopus
Clean the octopus and boil in a large pot of salted water for about 45 minutes to 1 hour, or until tender. Remove from water, let cool slightly, and cut into bite-sized pieces.
- 3
Assembly
- 4
Assemble the Salad
In a large bowl, combine the frisee lettuce, cooked potatoes, and octopus. Add the olive tapenade and gently toss to combine.
- 5
Serve with Grape Tomatoes
Halve the grape tomatoes and scatter them over the salad. Drizzle with extra olive oil if desired and serve immediately.
