Original Greek octopus salad recipe. A real summer salad that pleases at any time. Follow recipe.
Ingredients: simple, total time: 1h 30 min.
500 g of octopus tentacles only
1 bay leaf
2 Tablespoons olive oil
300 g of green salad
300 g of red salad
200 g of baby rocket
200 g of baby spinach
3 chopped spring onions
Dressing:
200 ml olive oil
70 ml lemon juice
1 Tablespoon mustard
1 Tablespoon honey
40 g of hazelnuts
salt to taste
freshly ground pepper
Preparation:
Put all the topping ingredients, olive oil, lemon, mustard, honey, hazelnuts, salt, and freshly ground paprika in a small mixer and beat until a thick topping is created.
Put the octopus tentacles in a pot with a glass of water and bay leaf and cook over medium heat.
Leave the octopus to simmer for 1 hour and when it is ready, strain it and leave it to cool. Cut lengthwise, then into pieces 2-3 cm long, and place them in a bowl.
Add 2 tablespoons of olive oil, salt, and freshly ground pepper and mix well.
Take a frying pan and put the tentacles on moderate heat to get the color and aroma. Bake briefly.
Put all the vegetables cut into small pieces in a bowl and mix with freshly chopped onions.
Pour the dressing over the salad, add the octopus, mix well and serve. Enjoy in bites!
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