Octopus and Citrus Salad

Name: Octopus and Citrus Salad
Cuisine: France
Ingredients: Fresh basil leaves; Virgin olive oil as needed; 1 large clove garlic, mashed; ¼ teaspoon each grated lemon and grapefruit rinds; ¼ teaspoon each grated lemon and grapefruit rinds; Pepper from the mill; Salt; 1 large red onion, sliced and salted; 1 each white and pink grapefruit, peeled and sectioned; 1 recipe Court Bouillon for Shrimp; 5 pounds frozen octopus, defrosted and cleaned; 12 oil-cured black olives, chopped; 2 anchovy fillets, rinsed and mashed; Balsamic vinegar; Fresh lemon juice

Preparation info

FFR—
6
main-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Octopus always comes frozen from the Atlantic or the Mediterranean. Soak it for 30 minutes in cold salted water, rinse the inside of the head well, and proceed as follows.

Ingredients

1 recipe Court Bouillon for Shrimp
5 pounds frozen octopus, defrosted and cleaned
Balsamic vinegar

Europe
France
Fish course
Gluten-free
Pescatarian

Method

Bring the court bouillon to a boil in a large pot. Add the octopus meat, bring back to a boil, and simmer over medium heat until tender. You will have to check as the time will vary widely with the thickness of the tentacles; the meat is done when the skin slips off easily.

Remove all the skin, keeping the suction cups of the tentacles which are delicious and look good sprinkled on the