Octopus salad
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Italian salad takes just 15 minutes to prepare and looks absolutely stunning. To save time, look for frozen cooked octopus in the frozen food section. Sliced octopus tentacles are sautéed in olive oil and garlic and tossed with fresh vegetables. Serve the octopus salad as an appetizer with a dry white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g boiled octopus tentacles
- One grated carrot, celery, bell pepper
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Cooking the dish according to the recipe:
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat, add 1 crushed garlic clove and cook for 30 seconds.
- Add 350 g of cooked octopus tentacles (cut into 1 cm thick slices) and cook, stirring occasionally, until heated through, about 3 minutes.
- Remove from heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each coarse salt and black pepper.
- Transfer to a bowl and toss with one thinly sliced carrot, one thinly sliced celery stalk, one diced red bell pepper, one minced shallot and 2 tablespoons lemon juice.
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