Mediterranean Octopus Salad with Fennel and Orange

Octopus Salad with Fennel and Oranges

Category: Appetizer
Servings: 4

Ingredients:

Instructions:

1. Prepare the Octopus: Begin by thoroughly rinsing the octopus under cold running water.
2. Cook the Octopus: Fill a large pot with water, and add a pinch of salt. Bring the water to a boil. Once the water is boiling, carefully dip the octopus into the pot for 2-3 times to ensure the tentacles curl. After this, completely immerse the octopus and let it cook for approximately 40-50 minutes, or until tender.
3. Peel the Octopus: Once the octopus is cooked, remove it from the pot and let it cool slightly. Peel off the skin, which should come off easily, then cut the octopus into bite-sized pieces.
4. Prepare the Fennel and Oranges: While the octopus cools, prepare the fennel. Trim the fennel and slice it thinly. For the oranges, use a sharp knife to peel away the skin, then cut the segments into small cubes, discarding any seeds.
5. Assemble the Salad: In a large mixing bowl, combine the sliced fennel, chopped orange segments, and black olives. Add the octopus pieces to the bowl and gently toss everything together.
6. Season and Dress: Season the salad with salt and freshly cracked black pepper to taste. Drizzle with extra virgin olive oil, and toss once more to combine all the flavors.
7. Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. Just before serving, garnish with freshly chopped chives for an extra touch of freshness.

Notes:

This vibrant and refreshing octopus salad combines the sweetness of oranges, the crispness of fennel, and the depth of octopus, making it a perfect starter for a Mediterranean-inspired meal. The olives add a savory contrast, while the chives provide a light, herby note to finish. Serve chilled for a refreshing treat!