Grilled Octopus Salad with Arugula and Cherry Tomatoes
Salads • Italian
Description
Grilled octopus salad with arugula and cherry tomatoes
Ingredients
- Octopus 5 lbs
- Celery stalk 1 piece
- Onion 1 head
- Carrot 1 piece
- Garlic 2 cloves
- Dry White Wine 10 fl oz
- Water 10 fl oz
- Marinated cherries 15 oz
- Arugula 10 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar to taste
Step-by-Step Guide
Step 1
Rinse the octopus well and clean it from the head. Transfer it to a large pot, adding finely chopped celery, finely chopped carrot, sliced onion, garlic cloves, wine, and water. Bring to a boil, reduce to a low heat, and simmer for 25-30 minutes until tender. Remove from heat and let cool.
Step 2
Preheat the grill.
Step 3
Remove the octopus from the broth and lightly brush it with olive oil. Place it on the grill and sear well on all sides. Let cool, cut into small pieces, and transfer to a bowl.
Step 4
Add halved cherry tomatoes and arugula. Toss, drizzle with olive oil, season with salt and pepper. Before serving, drizzle with a small amount of balsamic vinegar and serve.
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