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Octopus, Anchovy and Celery Salad

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

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

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.

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