Grilled Octopus Salad
This authentic italian inspired grilled octopus salad has warm potatoes, green beans and a tangy lemon mustard vinaigrette. The octopus can be either warm or cold, either way is delicious! Traditionally the dressing is simply lemon juice and olive oil but I like the extra tanginess and punch the mustard gives it, especially over warm potatoes.
Aside from the addition of mustard in the dressing, this is a italian seafood dish straight from Italy. I have had it many times in port cities such as Genoa and Livorno. Simply pair with a crisp white wine and buon appetito!
For a grilled octopus recipe click here!
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- 1 lb Octopus (Grilled)
- 9 oz Salad mix
- 1 lb Yellow potatoes
- 1/2 lb Green beans
- 1/4 cup Cherry tomatoes (optional)
- 1/4 cup Olives (optional)
- 3/4 cup Extra virgin olive oil
- 1/2 cup Lemon juice
- 2 tsp Dijon mustard
- 1 pinch Salt
- 1 tbsp White vinegar
- Prepare the vegetables
Rinse the potatoes and green beans. I prefer to leave the skin on for yellow potatoes as the skin is thin and adds flavor. However, you can remove it if you like. Slice the potatoes in 3/4" cubes or your desired size. Remove the ends of the green beans.
Place the potatoes in a pot of lightly salted cold water and bring to a simmer. Simmer for 10 minutes then add the green beans. Cook for another 5 minutes or until the potatoes are fork tender. Remove from heat and strain.
- Prepare the octopus
If you are using chilled octopus and want it warmed, add to the simmering water for 2-3 minutes. Remove the tentacles and slice into 1/4" rounds. If using the head, slice into uniform strips to desired length.
- Prepare the vinaigrette
In a small mason jar or container, add the oil, vinegar, mustard, lemon juice and salt. Shake vigorously to emulsify the dressing.
- Prepare the salad
Add rinsed salad mix to a bowl or plate. Top with the warm potatoes and green beans followed by octopus. Add the vinaigrette, toss and serve.