Octopus Salad with Apple and Pine Nuts

Salads | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Octopus Salad with Apple and Pine Nuts

Ingredients

Octopus - 28.2 oz
Arugula - 3.5 oz
Pine nuts - 4 tablespoons
Apple - 1 piece
Dry White Wine - 3 fl oz
Black peppercorns - 6 pieces
Coarse Sea Salt - 1 teaspoon
Lemon - 1 piece
Olive Oil - 4 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pour the wine and water into a pot and add the peppercorns, bringing it to a boil. Add the sea salt and immediately follow with the octopus, cooking for about an hour — until the thickest tentacle can be easily pierced with a fork. Remove the pot from heat and let the octopus cool in the water for 20 minutes.

Step 2

Remove the seeds and skin from the apple, dice it, and then mix it in a bowl with the arugula and pine nuts. Peel the cooled octopus, chop it finely, and add it to the salad. Dress with olive oil and lemon juice, and season with salt and pepper.