Octopus Salad with Apple and Pine Nuts
Salads • Author's
Description
Octopus Salad with Apple and Pine Nuts
Ingredients
- Octopus 30 oz
- Arugula 5 oz
- Pine nuts 4 tablespoons
- Apple 1 piece
- Dry White Wine 5 fl oz
- Black peppercorns 6 pieces
- Coarse Sea Salt 1 teaspoon
- Lemon 1 piece
- Olive Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour the wine and water into a pot and add the peppercorns, bringing it to a boil. Add the sea salt and immediately follow with the octopus, cooking for about an hour — until the thickest tentacle can be easily pierced with a fork. Remove the pot from heat and let the octopus cool in the water for 20 minutes.
Step 2
Remove the seeds and skin from the apple, dice it, and then mix it in a bowl with the arugula and pine nuts. Peel the cooled octopus, chop it finely, and add it to the salad. Dress with olive oil and lemon juice, and season with salt and pepper.
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