SALT & PEPPER BABY OCTOPUS WITH AIOLI
COOKBOOK: Women's Weekly- Fast Seafood
I rated this salad expensive because the octopus is still not cheap to buy but if you're fortunate to find it at an affordable price, this is a great recipe to follow.
Very light, great for a summer lunch and delicious. It took no time to make.
I'm not sure about the name given to this recipe. It wasn't your ordinary 'salt & pepper' octopus that we all know. This was a more subtle, light version which was very nice.
The AIOLI can be a little tricky to make and if you get the consistency correct, you'll make the perfect dressing. If you don't have the time, you can always cheat a little and buy the pre made AIOLI. Not as nice but does the trick!
For those cooking octopus for the first time, when it starts to curl up ( octopus will shrink to half of its size) leave for a few more minutes and then test one. You don't want it under cooked, nor over cooked that it becomes too hard to chew.
This recipe has summer lunch written all over it!
500g cleaned octopus
2 teaspoons sea salt
3 teaspoons pepper
150g mixed salad leaves
1 Lebanese cucumber, thinly sliced
125g cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon olive oil
1 egg yolk
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 cup olive oil
1 teaspoon lemon juice
Make dressing and AIOLI
Combine octopus, salt & pepper in medium bowl
Place mixed salad leaves, cucumbers, tomato and dressing in large bowl; toss gently to combine.
Heat oil in wok, stir fry octopus in batches, until browned lightly and cooked through.
Serve octopus on salad with AIOLI and lemon wedges, if desired.
DRESSING : place ingredients in screw top jar; shake well.
AIOLI: blend or process egg yolk, garlic, mustard and vinegar until combined. With motor operating , gradually add oil in thin, steady stream, process until AIOLI thickens slightly . Stir in lemon juice.