Octopus, Anchovy and Celery Salad

Name: Octopus, Anchovy and Celery Salad
Yield: Serves 4
Cuisine: Italian
Ingredients: 12 witlof (chicory) leaves, taken from the heart, trimmed; 50 ml olive oil; 40 ml fresh lemon juice, strained; handful salad burnet sprigs or wild rocket leaves; 100 ml extra virgin olive oil; 1 tablespoon shredded parsley leaves; 2 teaspoons anchovy cream; 400 g baby octopus, cleaned; sea salt and freshly ground black pepper; 2 tablespoons small black olives, pitted and halved; 1 teaspoon sea salt flakes; 8 anchovy fillets, cut in half crossways; 4 inner sticks celery, finely sliced crossways; 1 punnet celery cress, snipped; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

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.

Ingredients

400 g baby octopus, cleaned
50 ml olive oil
1 teaspoon

Europe
Italy
Fish course
Pescatarian
Venice
Gluten-free
Mediterranean

Method

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.