Octopus Salad With Crispy Vegetables Recipes

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OCTOPUS SALAD WITH CRISPY VEGETABLES



Octopus Salad With Crispy Vegetables image

Provided by Mark Bittman

Categories     salads and dressings, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

6 medium carrots, peeled
4 small red onions, peeled
2 medium celeriac, trimmed and peeled
1 bay leaf
1 tablespoon black peppercorns
1 cup white vinegar
2 pounds octopus
1/2 cup extra virgin olive oil, or more to taste
Juice of 1 lemon, or more to taste
Salt and freshly ground black pepper to taste
Hot red pepper flakes
1 cup chopped basil, plus more for garnish
5 red bliss potatoes

Steps:

  • Roughly chop half the carrots, onions and celeriac, and combine in saucepan with bay leaf, peppercorns and white vinegar. Bring to boil, and add octopus, along with water to cover; cook at least 1 hour, or until octopus is tender (check with point of sharp knife). Let octopus cool in cooking water.
  • Discard cooked vegetables. Cut octopus into small pieces, and toss with olive oil, lemon juice, salt, pepper, pepper flakes and basil. Marinate, refrigerated, for 3 to 4 hours. Simmer potatoes in salted water until tender. Chop remaining raw vegetables.
  • Blanch carrots for about 5 minutes and onions for about 2 minutes, just to remove some of the crunch; shock in ice water to chill. Mix octopus with raw celeriac, cooked potatoes and blanched carrots and onions. Adjust seasoning, and then drizzle with fresh olive oil and lemon juice, if you like. Garnish with minced basil, and serve.

Nutrition Facts : @context http, Calories 754, UnsaturatedFat 24 grams, Carbohydrate 78 grams, Fat 30 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1949 milligrams, Sugar 11 grams

OCTOPUS SALAD



Octopus Salad image

This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

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