Vegetable Salad with Octopus
Salads • Pan-Asian
Description
Vegetable Salad with Octopus
Ingredients
- Octopus 10 pieces
- Cucumbers 5 oz
- Marinated cherries 5 oz
- Romaine lettuce 5 oz
- Olives stuffed with lemon 0 oz
- Dill 0 oz
- Toasted Sesame 0 oz
- Lemon ¼ piece
- Lime ¼ piece
- Olive Oil 0 fl oz
- Soy Sauce 0 fl oz
- Gochujang Paste 0 oz
- Oyster Mushrooms 1 teaspoon
Step-by-Step Guide
Step 1
Boil the octopuses for 15 minutes. While the octopuses are cooking, proceed to the next steps.
Step 2
Wash and dry the lettuce leaves, dill, cucumbers, tomatoes, lemon, and lime. Then tear the lettuce leaves by hand.
Step 3
Peel and slice the cucumbers into half-moons.
Step 4
Cut the cherry tomatoes into halves or quarters.
Step 5
Squeeze the juice from the lemon and lime.
Step 6
Prepare the dressing by mixing the lemon and lime juice, soy sauce, olive oil, and kimchi paste.
Step 7
Finely chop the dill. Cut the olives in half.
Step 8
When the octopuses are ready, drain the water and cut them into small pieces.
Step 9
Heat olive oil in a pan and sauté the octopuses for one minute. Then add the oyster sauce, mix, and sauté for another minute.
Step 10
In a bowl, combine the lettuce leaves, cucumbers, tomatoes, octopuses, and dressing.
Step 11
Serve the salad on flat plates, sprinkle with sesame seeds, olives, and dill, and serve immediately.
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