Insalata di Polpo (Octopus Salad)
Tossed with tender potatoes and perfectly cooked French beans, this fresh yet hearty insalata di polpo is tied together with a bright, herbaceous lemon vinaigrette.
Servings 5 people
Equipment
- Grill
Ingredients
- 1 lb cooked octopus tentacles
- 1 lb baby yukon potatoes cut in half
- 1 lb french beans or green beans, ends trimmed, cut in half
Lemon Vinaigrette
- 1 1/2 lemons juiced
- 1 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 2 tbsp chopped dill
- 3-4 sprigs of mint, leaves chopped
- 1 tsp dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- In a bowl, combine the lemon juice, dijon mustard and chopped herbs. Whisk vigorously while drizzling in the olive oil. Season with salt and pepper to taste and place on the side.
- Fill a large pot with salted water and bring to a boil. Once boiling, drop in the beans and cook for 5–7 minutes, until fork-tender. Remove with a strainer (leaving the water in the pot) and immediately transfer the beans to a bowl of ice water to blanch.
- Add the potatoes to the pot and simmer for 15 -17 minutes until fork tender. Once cooked drain and rinse the potatoes under cold water.
- While the beans and potatoes are cooking clean and season the octopus tentacles with a drizzle of olive oil and a heavy pinch of salt.
- Preheat the grill to 500℉. Once hot, place the tentacles on clean yet slightly oiled grates (optional but it helps with sticking). Cook for 5 minutes on each side. Remove, cool for 2 minutes then cut into discs.
- Add the potatoes, strained green beans, and octopus to a large bowl. Pour in the dressing and carefully toss together.