Octopus Salad with Grilled Pepper, Frisée and Arugula

Name: Octopus Salad with Grilled Pepper, Frisée and Arugula (Ktapodi Salata)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1 cup extra-virgin olive oil; 2 pounds octopus (cleaned by your fishmonger), fresh or frozen; 1 yellow bell pepper; 3 cups chopped frisée (white part only); 2 garlic cloves, finely chopped; Juice of 2 lemons; ¼ cup white wine vinegar; 2 gallons water; 2 cups white wine vinegar; 1 teaspoon dried oregano, crumbled; Salt and freshly ground black pepper; 6 tablespoons extra-virgin olive oil; Juice of 4 lemons; 12 caper berries; 1 cup sliced arugula; 1 red bell pepper; ½ cup kosher salt; 6 bay leaves

Ktapodi Salata

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

PRECOOKING the octopus and marinating it with garlic and oregano before grilling it will ensure tenderness. Chef Jim Botsacos complements his version of this popular island meze with a salad of slightly bitter greens and sweet grilled peppers.

Ingredients

2 gallons water
2 cups white wine vinegar
Juice of 4

Europe
Greece
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Combine the water, vinegar, lemon juice, salt and bay leaves in a large pot, bring to a simmer and cook for 10 minutes.

Add the octopus and cook for 20 minutes, or until tender. Drain and let cool.

Marinate the Octopus

Combine all the marinade ingredients in a large bowl or baking dish. Cut the blanched octopus lengthwise in half, place in t

Ingredients

Method

Marinate the Octopus

Photos