Warm salad with octopus
1 serving
10 minutes
Warm octopus salad is a refined dish of Italian cuisine that combines marine freshness with warm earthy tones. The octopus, tender and aromatic after boiling, harmoniously pairs with crispy potatoes fried to a golden crust. The sweetness of cherry tomatoes is complemented by tangy olives, while the freshness of radicchio and green beans adds lightness to the salad. Dressed with classic vinaigrette, it reveals a richness of flavors, with the finishing touch being parmesan that adds a salty creaminess to the dish. This salad is often served in cozy seaside restaurants in Italy, accompanied by a glass of white wine. An ideal choice for those who appreciate gastronomic adventures and want to immerse themselves in the Mediterranean culinary atmosphere.
1
Boil the octopus until cooked, then cut into small cubes.
- Octopus: 100 g
2
Boil the potatoes until cooked, cut into cubes, and fry in olive oil until golden brown.
- Potato: 70 g
- Olive oil: 20 ml
3
Cut the cherry tomatoes in half.
- Cherry tomatoes: 6 pieces
4
Mix all ingredients except the green beans and dress with vinaigrette.
- Vinaigrette dressing: to taste
- Pitted black olives: 4 pieces
- Salt: to taste
5
We decorate the salad with a radicchio leaf.
- Radicchio: 10 g
6
Next to the salad, we place green beans sprinkled with grated Parmesan.
- Green beans (string beans): 25 g
- Grated Parmesan cheese: 5 g
7
The salad is served warm.
