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Grilled Octopus and Potato Salad https://www.metro.ca/userfiles/image/recipes/salade-pieuvre-pommes-de-terre-10703.jpg PT25M PT08M PT1H03M
Prepare a marinade by combining the olive oil, chopped garlic, orange and lemon juices, salt, pepper, rosemary and jalapeño pepper.Place octopus legs in the marinade and let sit at room temperature for approximately 30 minutes (or longer in the refrigerator).Boil baby potatoes in salted water.Meanwhile, combine the following in a large bowl: olives, capers, lemon zest, basil and parsley leaves, and mayonnaise.Once the potatoes are cooked, strain and cut into quarters. Set aside in the pot and cover.Preheat the grill, barbecue or ribbed pan, and sear the octopus legs.Keep the remaining marinade.Cut the octopus legs into pieces the same size as the potato quarters.Add the octopus and potato pieces to the bowl containing the olive mix.Pour some of the marinade over the top.Mix well, then serve on a bed of mixed greens (mesclun or other).Serve warm.
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300 g frozen cooked octopus legs, defrosted 3 Tbsp. (45 mL) olive oil 2 garlic cloves, finely chopped 1 Tbsp. (15 mL) orange juice 1 Tbsp. (15 mL) lemon juice 1 tsp. (5 mL) salt 1/4 tsp. (1 mL) freshly ground pepper 2 tsp. (10 mL) fresh rosemary, finely chopped 1 fresh jalapeño pepper, deveined, finely chopped 15 baby potatoes 10 Kalamata olives, pitted, coarsely chopped 1 Tbsp. (15 mL) whole capers 2 tsp. (10 ml) lemon zest 6 basil leaves, chopped 1/2 cup (125 mL) parsley, coarsely chopped 2 Tbsp. (30 mL) mayonnaise mixed greens for serving
Grilled Octopus and Potato Salad

Grilled Octopus and Potato Salad

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4
servings
0:25
Preparation
0:08
COOKING
1:03
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 300 g
    frozen cooked octopus legs, defrosted
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 2
    garlic cloves, finely chopped
  • 1 Tbsp.
    (15 mL)
    orange juice
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  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    freshly ground pepper
  • 2 tsp.
    (10 mL)
    fresh rosemary, finely chopped
  • 1
    fresh jalapeño pepper, deveined, finely chopped
  • 15
    baby potatoes
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  • 10
    Kalamata olives, pitted, coarsely chopped
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  • 1 Tbsp.
    (15 mL)
    whole capers
  • 2 tsp.
    (10 ml)
    lemon zest
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  • 6
    basil leaves, chopped
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  • 1/2 cup
    (125 mL)
    parsley, coarsely chopped
  • 2 Tbsp.
    (30 mL)
    mayonnaise

  • mixed greens for serving
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Imprimer ma sélection

Preparation

Prepare a marinade by combining the olive oil, chopped garlic, orange and lemon juices, salt, pepper, rosemary and jalapeño pepper.

Place octopus legs in the marinade and let sit at room temperature for approximately 30 minutes (or longer in the refrigerator).

Boil baby potatoes in salted water.

Meanwhile, combine the following in a large bowl: olives, capers, lemon zest, basil and parsley leaves, and mayonnaise.

Once the potatoes are cooked, strain and cut into quarters. Set aside in the pot and cover.

Preheat the grill, barbecue or ribbed pan, and sear the octopus legs.

Keep the remaining marinade.

Cut the octopus legs into pieces the same size as the potato quarters.

Add the octopus and potato pieces to the bowl containing the olive mix.

Pour some of the marinade over the top.

Mix well, then serve on a bed of mixed greens (mesclun or other).

Serve warm.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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