Octopus Salad

 

Octopus Salad

RECIPE

400 g octopus (cooked and cleaned) 

1 small fresh fennel bulb, thinly sliced 

1 orange, peeled and cut into segments 

150 g cherry tomatoes, halved 

50 g frisée lettuce (insalata Riccia), washed and dried 

4 tbsp extra virgin olive oil 

1 tbsp lemon juice (or a mix of lemon and orange juice) 

1 tsp honey or sugar (optional, to balance acidity) 

Salt and freshly ground black pepper, to taste 

DIRECTIONS

Cook the octopus (if not pre-cooked). Bring a pot of water to a boil. Add the octopus and simmer gently for 30–40 minutes until tender. Drain and let it cool slightly, then cut into bite-sized pieces.

Thinly slice the fennel. Peel and segment the orange, removing any seeds. 

Halve the cherry tomatoes. Wash and gently dry the frisée lettuce. 

In a small bowl, whisk together olive oil, citrus juice, honey, salt, and pepper until emulsified. 

In a large bowl, combine octopus, fennel, orange segments, cherry tomatoes, and frisée. 

Drizzle with the citrus dressing and toss gently to coat everything evenly. 

Plate the salad nicely, ensuring the orange segments and frisée are visible for a fresh, colorful presentation. 

Optional: add a few extra olive oil drops and a twist of black pepper on top for a fine-dining touch. 

TIP for BEGINNER 

• Cook the octopus slowly; this keeps it tender, not rubbery. 
• Use fresh, juicy oranges for the brightest citrus flavor. 
• For extra aroma, you can shave a little fennel frond over the top as garnish.