Octopus Salad with Spiced Cucumber

Name: Octopus Salad with Spiced Cucumber
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps minced chives; 118 milliliters diced English cucumber; 1 teaspoon chopped fresh thyme leaves; 3 cloves garlic, peeled and minced; 1 teaspoon ground white pepper; 59 milliliters lemon juice; 680 grams small octopus fresh or 2 to 3 pounds frozen); 118 milliliters olive oil; 59 milliliters thinly sliced red onion; 2 mediums vine-ripe or Roma tomatoes, diced; 2 Tbsps sea salt; 2 teaspoons white balsamic vinegar; 2 Tbsps sambal

Octopus Salad with Spiced Cucumber could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 4g of fat, and a total of 105 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. This recipe from Foodnetwork requires roma tomatoes, ground pepper, octopus, and garlic. Users who liked this recipe also liked Spiced cucumber & coriander salad, Spiced Chickpea Cucumber Salad, and Celebration fish platter with spiced cucumber salad.

Instructions

To prepare octopus for cooking, remove the mouth section, rinse well.

Ingredients you will need

Octopus

Add the octopus to a large pot of salted water over high heat. Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes. Once the octopus is light pink and soft to the touch, remove from heat, drain and cool. Once cool, rinse and remove outer skin of tentacles, cut the head portion open, remove the insides and rinse again.

Ingredients you will need

Octopus

Water

Equipment you will use

Pot

Cut the octopus into 1/2 by 1/2-inch pieces.

Ingredients you will need

Octopus

In a large bowl, add the cucumbers, onions, garlic, thyme, sambal, sea salt, white pepper, olive oil, white balsamic vinegar, and lemon juice. Toss to combine and well mixed.

Ingredients you will need

White Balsamic Vinegar

White Pepper

Lemon Juice

Cucumber

Olive Oil

Sea Salt

Garlic

Onion

Thyme

Equipment you will use

Bowl

Add the octopus, tossing to coat with the dressing, then add the tomatoes and chives. Gently toss, being careful not to break or bruise the tomatoes and chives. Cover and refrigerate for 1 to 2 hours.

Ingredients you will need

Tomato

Octopus

Chives

Transfer the salad to serving plates with a slotted spoon and drizzle with remaining dressing.

Equipment you will use

Slotted Spoon

Equipment

Pot

Bowl

Slotted Spoon

Ingredients

Servings:

2Tbsps

minced chives 118milliliters

diced English cucumber 1teaspoon

chopped fresh thyme leaves 3cloves

garlic, peeled and minced 1teaspoon

ground white pepper 59milliliters

lemon juice 680grams

small octopus fresh or 2 to 3 pounds frozen)118milliliters

olive oil 59milliliters

thinly sliced red onion 2mediums

vine-ripe or Roma tomatoes, diced 2Tbsps

sea salt 2teaspoons

white balsamic vinegar 2Tbsps

sambal

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Beaulieu Vineyard Carneros Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.