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octopus salad recipe
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Octopus Salad

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Vincenzo's Plate

Ingredients

  • 400 grams Octopus 1lb
  • 400 grams Carrots
  • 25 grams Mint 0.9oz
  • 20 grams Walnuts 0.7oz
  • 40 ml Extra virgin olive oil 3 tbsp
  • Salt to taste
  • Pepper to taste

Instructions

  • Boil the octopus in salted water for about 25 minutes. Drain and then let cool.
  • Once cooled, cut into small pieces and set aside. Peel and cut the carrots into discs, dress with extra virgin olive oil, a pinch of salt and pepper, and cook for about 20 minutes at 180˚˚C/350˚F.
  • For the pesto: In a bowl combine the mint, the extra virgin olive oil, walnuts, salt and pepper and blend.
  • In a wide bowl, combine the octopus and the carrots, and then dress with the mint pesto. Mix well to create a beautiful and colorful octopus salad recipe.
  • E ora si mangia, Vincenzo’s Plate….Enjoy!