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Octopus Salad

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Serves: 6

650g / 1 lb 7 oz baby octopus, cleaned
120g / 4 1/4 oz mixed salad leaves
lemon wedges to serve

To the dressing
2 tablespoons lemon juice
100ml / 3 1/2 fl Oz olive oil
1 garlic clove, thinly sliced
1 tablespoon chopped mint
1 tablespoon chopped flat-leaf parsley
1 teaspoon dijon mustard
pinch cayenne pepper


Bring a large saucepan of water to the boil and add the octopus. Simmer for 8-1 0 minutes, or until the octopus is tender when tested with the point of a knife.

Meanwhile, make the dressing by mixing together the lemon juice, olive oil, garlic, mint, parsley, mustard and cayenne pepper with some salt and freshly ground black pepper.

Drain the octopus well and put in a bowl. Pour the dressing over the top and cool for a few minutes before transferring to the refrigerator. Chill for at least 3 hours before serving on a bed of salad leaves. Drizzle a little of the dressing over the top and serve with lemon wedges.

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