Octopus Salad With Crispy Vegetables Recipe

Name: Octopus Salad With Crispy Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 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

Servings: persons

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
1/2 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

1
Roughly chop half the carrots, onions and celeriac, and combine in saucepan with bay leaf, peppercorns and white vinegar.
2
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).
3
Let octopus cool in cooking water.
4
Discard cooked vegetables.
5
Cut octopus into small pieces, and toss with olive oil, lemon juice, salt, pepper, pepper flakes and basil.
6
Marinate, refrigerated, for 3 to 4 hours.
7
Simmer potatoes in salted water until tender.
8
Chop remaining raw vegetables.
9
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.
10
Mix octopus with raw celeriac, cooked potatoes and blanched carrots and onions.
11
Adjust seasoning, and then drizzle with fresh olive oil and lemon juice, if you like.
12
Garnish with minced basil, and serve.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 medium carrots, peeled, 4 small red onions, peeled, 2 medium celeriac, trimmed and peeled, 1 bay leaf, and more.

Yes, Octopus Salad With Crispy Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Octopus Salad With Crispy Vegetables

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