Octopus Salad With Crispy Vegetables
Published September 7, 1999
- Total Time
- 1½ to 2 hours (90 - 120 minutes) plus 3 to 4 hours' marinating and cooling
- Rating
- Comments
- Read comments
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Ingredients
6 medium carrots, peeled
4 small red onions, peeled
2 medium celeriac, trimmed and peeled
1 bay leaf
1 tablespoon black peppercorns
1 cup white vinegar
2 pounds octopus
½ cup extra virgin olive oil, or more to taste
Juice of 1 lemon, or more to taste
Salt and freshly ground black pepper to taste
Hot red pepper flakes
1 cup chopped basil, plus more for garnish
5 red bliss potatoes
Nutritional analysis per serving (4 servings)
78 grams carbs; 109 milligrams cholesterol; 755 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 30 grams fat; 13 grams fiber; 1963 milligrams sodium; 43 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roughly chop half the carrots, onions and celeriac, and combine in saucepan with bay leaf, peppercorns and white vinegar. Bring to boil, and add octopus, along with water to cover; cook at least 1 hour, or until octopus is tender (check with point of sharp knife). Let octopus cool in cooking water.
- Step 2
Discard cooked vegetables. Cut octopus into small pieces, and toss with olive oil, lemon juice, salt, pepper, pepper flakes and basil. Marinate, refrigerated, for 3 to 4 hours. Simmer potatoes in salted water until tender. Chop remaining raw vegetables.
- Step 3
Blanch carrots for about 5 minutes and onions for about 2 minutes, just to remove some of the crunch; shock in ice water to chill. Mix octopus with raw celeriac, cooked potatoes and blanched carrots and onions. Adjust seasoning, and then drizzle with fresh olive oil and lemon juice, if you like. Garnish with minced basil, and serve.
Private Notes
Comments
Guests love it even with many changes. Celery instead of celeriac, dried oregano instead of fresh basil, fresh, hard zucchini (a rare Italian skinny variety) instead of carrots to mix with marinated octopus. Was a nice treat. Will make again.