Octopus salad with apple and pine nuts
6 servings
90 minutes
This exquisite octopus salad with apple and pine nuts is a manifestation of flavor harmony. Tender pieces of octopus infused with the aromas of white wine and sea salt pair beautifully with crunchy apple cubes and peppery arugula. The nuts add a noble oily texture, while lemon juice and olive oil keep the dish fresh and balanced. This salad can serve as a refined dish for a romantic dinner or an original appetizer for special occasions. The author's approach to preparation transforms traditional seafood into a gastronomic work of art.
1
Pour wine and water into a pot and add peas, bringing it to a boil. Add sea salt and immediately follow with the octopus, cooking for about an hour until the thickest tentacle can be easily pierced with a fork. Remove the pot from heat and let the octopus cool in the water for 20 minutes.
- Dry white wine: 100 ml
- Black peppercorns: 6 pieces
- Coarse sea salt: 1 teaspoon
- Octopus: 800 g
2
Peel the apple from seeds and skin, cut into cubes, then mix in a bowl with arugula and pine nuts. Remove the skin from the cooled octopus, chop finely, and add to the salad. Dress with olive oil and lemon juice, season with salt and pepper.
- Apple: 1 piece
- Arugula: 100 g
- Pine nuts: 4 tablespoons
- Octopus: 800 g
- Olive oil: 120 ml
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste