Octopus Salad with Tapenade
⏳ Time
40 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Octopus Salad with Tapenade
Ingredients
- Marinated cherries - 2 pieces
- Potato - 1 piece
- Tomatoes - 1.8 oz
- Spanish onions - 0.4 oz
- Octopus - 2.5 oz
- Cucumbers - 0.5 oz
- Olives stuffed with lemon - 3.5 oz
- Dijon Mustard - 0.4 oz
- Dijon Mustard - 0 fl oz
- Olive Oil - 2 fl oz
- Vegetable Oil - 1 fl oz
- Meyer Lemon Juice - 0 fl oz
- Squid Ink Pasta - to taste
- Paprika - to taste
- Mixed salad greens - 2.3 oz
- Yakiniku sauce - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the potatoes and use a Parisian scoop to carve out several balls. Cook until half-done, which will take 2-3 minutes after boiling.
Step 2
In a blender, blend the olives with a bit of the brine from the jar, Tabasco sauce, squid ink, salt, and pepper.
Step 3
In a bowl, whisk together two types of mustard, 30 ml each of olive oil and vegetable oil, and 10-15 ml of lemon juice.
Step 4
Slice the onion into thin rings, cut the cucumber into thin lengthwise strips (a mandoline can be used), halve the cherry tomatoes, and dice the large tomato into concassé.
Step 5
Toss the salad mix with cucumber ribbons, diced tomatoes, onion rings, and mustard dressing.
Step 6
In a skillet, heat 20 ml of olive oil, add teriyaki sauce, and sauté the octopus for a couple of minutes on each side.
Step 7
Heat 20 ml of olive oil again and sauté the potato balls with a generous pinch of paprika, seasoning with salt and pepper.
Step 8
On a plate, create a nice smear of tapenade. In the center of the plate, place a ring mold, then add the potato balls, followed by the salad. Top it off with the octopus and halved cherry tomatoes.
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