Name: Octopus Salad (Ensalada de Pulpo)
Yield: Serves 2
Cuisine: Cuban
Ingredients: 1 cup mixed baby greens; 4 ounces raw octopus legs; 2 tablespoons olive oil; 2 scallions, chopped; ½ onion, thinly sliced; ¼ cup finely crumbled blue cheese; 1 tablespoon herbes de Provence; ¾ cup white wine; 2 tablespoons balsamic vinegar, simmered over low heat until reduced in volume to 1 tablespoon

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

4 ounces raw octopus legs
2 tablespoons olive oil
2

Method

Heat a large pot of water to a boil and use large tongs to lower the octopus into the boiling water 3 separate times for 5 seconds each to blanch and seal the octopus. Chop the octopus into ½-inch pieces.

Heat the olive oil in a large saucepan over medium heat and add the chopped octopus, scall