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Salads
OCTOPUS SALAD
An exquisite salad featuring tender octopus, roasted beetroot, and creamy stracciatella cheese, drizzled with a zesty cherry sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wrap the beetroot in foil and roast at 180°C for 45 minutes (plus or minus 10-15 minutes depending on size), then let it cool completely inside the foil.
2
Cook the octopus: add bay leaves and allspice berries to a pot of water, bring to a boil, and submerge the octopus. After returning to a boil, simmer over medium heat for 1 to 2 hours, testing for tenderness.
3
Assemble the salad by combining the prepared ingredients.
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