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4
Easy
Published 2008
Choose the tiny octopus that has not been beaten in a cement mixer as you will find its texture is more tender and far superior. Simply remove the head and beak from the body and tentacles before cooking. I also cut each one in half beforehand as this makes it easier for serving.
To make the vinaigrette, whisk the ingredients together until emulsified.
Toss the octopus with the oil, salt and pepper until coated. Saute on a hot grill plate or in a frying pan for 2 minutes, then flip over and cook for another 2 minutes until tender.
Mix the octopus with the dressing and remaining salad ingredients and toss to combine. Arrange on plates and serve.
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