Octopus Salad with Tapenade

Ingredients

• Marinated cherries 2 pieces
• Potato 1 piece
• Tomatoes 0 oz
• Spanish onions 0 oz
• Octopus 0 oz
• Cucumbers 0 oz
• Olives stuffed with lemon 5 oz
• Dijon Mustard 0 oz
• Dijon Mustard 0 fl oz
• Olive Oil 0 fl oz
• Vegetable Oil 0 fl oz
• Meyer Lemon Juice 0 fl oz
• Squid Ink Pasta to taste
• Paprika to taste
• Mixed salad greens 0 oz
• Yakiniku sauce 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Peel the potatoes and use a Parisian scoop to carve out several balls. Cook until half-done, which will take 2-3 minutes after boiling.

Step 2

In a blender, blend the olives with a bit of the brine from the jar, Tabasco sauce, squid ink, salt, and pepper.

Step 3

In a bowl, whisk together two types of mustard, 30 ml each of olive oil and vegetable oil, and 10-15 ml of lemon juice.

Step 4

Slice the onion into thin rings, cut the cucumber into thin lengthwise strips (a mandoline can be used), halve the cherry tomatoes, and dice the large tomato into concassé.

Step 5

Toss the salad mix with cucumber ribbons, diced tomatoes, onion rings, and mustard dressing.

Step 6

In a skillet, heat 20 ml of olive oil, add teriyaki sauce, and sauté the octopus for a couple of minutes on each side.

Step 7

Heat 20 ml of olive oil again and sauté the potato balls with a generous pinch of paprika, seasoning with salt and pepper.

Step 8

On a plate, create a nice smear of tapenade. In the center of the plate, place a ring mold, then add the potato balls, followed by the salad. Top it off with the octopus and halved cherry tomatoes.