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Octopus salad with arugula

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Ingredients for 2 servings:

  • 400 g octopus, cooked (cooking time depending on size 20 min to 1 h)
  • 1 bunch arugula
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • some salt and pepper
  • some sugar
  • 2 tbsp fish sauce
  • some stalks of coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the octopus into bite-sized pieces. Wash and finely chop the arugula. For the dressing, combine all the remaining ingredients and season to taste. Finally, fold in the octopus and arugula.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Octopus salad with arugula

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