You are here:Home/octopus/Octopus salad with vinaigrette sauce
Octopus salad with vinaigrette sauce
GRILLED OCTOPUS fresh octopus 1 large pot of water 1 orange juiced 1 lemon juiced 1 lime juiced 1 1/2 tsp salt 1 tbsp whole peppercorns 1/2 cup white wine 1 wine cork CITRUS VINAIGRETTE 1 orange juiced and zested 1 lemon juiced 1 lime juiced 1/2 cup olive oil 2 tbsp honey 2 tbsp white wine vinegar 1 clove garlic minced 1/2 tsp salt pinch red pepper flakes
STEAM OCTOPUS Heat a pot of water on a stove over medium-high heat. Holding the head of the octopus, dip the tentacles in the water for 10 seconds. Lift it back out. Repeat three times. This will cause the tentacles to curl. Drop the entire octopus in the water. Add the juices, salt, pepper, wine, and wine cork. Cover and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes. The tentacles should be tender when pierced with a knife. MAKE SALAD While the octopus is cooking, whisk together the vinaigrette ingredients in a large bowl. Toss 2 tablespoons of the vinaigrette in a separate bowl with the sliced fennel.
ASSEMBLE Add a mound of fennel to a plate. Top with 2-3 pieces of octopus. Drizzle with vinaigrette. Sprinkle with fennel fronds for garnish.