OCTOPUS SALAD
stock for uncooking octopus;
2 onions, quartered
1 leek, chopped
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves
pinch of salt
Boil the stock for 10-15 minutes, add the octopus, bring back to boil then lower the heat and cook for 1 hour or until tender.
Vinaigrette:
105 ml/7 tbs olive oil
30-45ml/2-3tbs white wine vinegar
1 onion, chopped
1 bunch of fresh coriander, chopped.
Juice of half a lemon
a bit salt and pepper
Juice of half a lemon
a bit salt and pepper
mix well in a bowl
Pour the vinaigrette over the prepared octopus, mix well, leave to stand for several hours before serving.
0 comments :
Post a Comment