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Recipe Category / Salads

Octopus summer salad

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Octopus summer salad

Method

For the octopus

  • In a pot add the vinegar, the water, the peppercorns, the allspice berries, the bay leaves, the garlic, and the parsley stems.
  • Add the tentacles into the pot. 
  • Cover the surface of the pot with plastic wrap and transfer it over medium heat.
  • Simmer for 40-50 minutes until the octopus is tender. 
  • Remove the pot from the heat and set it aside to cool. 
  • Keep 100 g of the pot’s liquids for the dressing of the salad.
  • Separate the tentacles of the octopus and -optionally- cut them into 2 cm thick slices.

For the cherry tomato confit

  • Preheat the oven to 130οC (270ο F) set to fan.
  • Line a cake pan with parchment paper and add the cherry tomatoes in. 
  • Lightly crush the garlic.
  • Pour the olive oil over the cherry tomatoes.
  • Sprinkle with the salt, the pepper, the garlic, the coriander, and the thyme.
  • Put the cake pan in the oven and bake it for 30-40 minutes until the cherry tomatoes are tender.
  • Take the pan out of the oven and set it aside until the cherry tomatoes cool inside the oil.

For the dressing

  • Add the mustard into a bowl along with the stock from the octopus and the lemon juice. 
  • Whisk well and -at the same time- pour the olive oil in batches. 
  • Add some pepper and set the dressing aside until needed. 

For the salad

  • Cut the celery and the spring onion into thin rounds and finely chop the parsley. 
  • Put the vegetables into a bowl, add the octopus, the cherry tomato confit, the olives, the rocket leaves, and mix with a serving spoon.
  • Pour the dressing over the salad and mix with the serving spoon.
  • Serve.
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Nutritional
Chart

Nutrition information per portion

511
Calories (kcal)
26 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

39.0
Total Fat (g)
56 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

5.7
Saturated Fat (g)
29 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

7.3
Total Carbs (g)
3 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

2.2
Sugars (g)
2 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

32.0
Protein (g)
64 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.3
Fibre (g)
9 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

2.7
Sodium (g)
45 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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