Octopus Salad with sesame, garlic and soy dressing

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Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

Baby octopus are perfect for this recipe. Each octopus should be cut into four or five pieces. If mizuna is not available, substitute curly endive (frisée).

Ingredients

Salad

  • 4 garlic cloves
  • Peanut (groundnut) oil (see method)
  • 4 tablespoons sesame seeds

Method

TO MAKE DRESSING, place the tahini and roughly chopped garlic in a food processor or blender and mix to a smooth paste. With the motor still running, add the coriander leaves, rice vinegar, lemon juice, mirin, sake and soy, then slowly pour in the peanut and sesame oils. Mix well to combine.

TO MAKE SALAD, peel and finely slice the garlic. In a small saucepan over a medium