Octopus, Potato and Green Bean Salad
Octopus, Potato and Green Bean Salad
Ingredients:
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8 medium octopus tentacles
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2 teaspoons salt
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2 slices fresh lemon
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2 medium potatoes, peeled and cut into 1-inch cubes
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4 ounces fresh green beans, cut into 1-inch pieces
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Chives for garnish (optional)
Lemon Emulsion Dressing:
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1/2 cup freshly squeezed lemon juice
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2 tablespoons Dijon mustard
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1 garlic clove, grated
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1 cup extra-virgin olive oil
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2 teaspoons fresh chopped parsley
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Salt and pepper
Directions:
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Put the octopus tentacles in a medium stockpot, and cover with water.Add the salt and lemon slices and boil for at least 1-1/2 hours, or until tender. To test for tenderness, slide a knife into one of the tentacles; it should slide into the flesh with ease. If not, cook for another 15 minutes or so.
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Remove from the heat, drain, and set aside to cool slightly.
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Cut the tentacles into bite-sized pieces; place in a large bowl.
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Put the potatoes in another saucepan, cover with water and bring to a boil.
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Reduce to a simmer and cook, 10-12 minutes, or until the potatoes are tender. Remove from the heat, drain, and add to the bowl with the octopus.
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Put the green beans in another saucepan, cover with water and bring to a boil.
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Reduce to a simmer and cook, 5-6 minutes, or until the beans are tender.
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Remove from the heat, drain, and add to the bowl with the octopus and potatoes.
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Make the lemon emulsion dressing, add it to the octopus mixture and gently fold in the dressing. Refrigerate for at least 2 hours. Serve chilled with optional chive garnish.
To make the lemon emulsion dressing:
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Place lemon juice, mustard, and garlic in the bowl of a blender or food processor.
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Blend until combined. With the blender or processor running, slowly add olive oil until the mixture begins to thicken.
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Add the parsley, salt and pepper and blend just to combine.
Yield: 8 servings
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