Octopus Salad

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 8 for an appetizer

  • 1 cnt 4 lb. octopus, fresh or frozen Spanish
  • 1 T finely chopped Italian parsley
  • 1 small purple onion, sliced thin then chopped in 1 inch lengths
  • 2 med tomatoes cut into 1 inch cubes (if not in season use 1 box of cherry or grape tomatoes sliced in half)

Vinaigrette

  • 1/2 cup olive oil
  • 1/2 t dijon mustard
  • 1/2 t honey cup mustard
  • 2 T rice wine vinegar
  • Juice from 1/2  lemon
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1 t red pepper flakes

Boil octopus over med. heat for 45 min. (have pot partially covered so water won’t overflow). Remove octopus and when cool enough to handle, slice into 1 inch pieces. The head is a little tougher than the legs so slice into thin small 1 inch lengths.

Combine octopus with onion and tomatoes in a large bowl. Gently stir in vinaigrette until lightly coated. Serve garnished with chopped Italian parsley.

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Monahan's Seafood

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