Photo credit: Annie Archambault

Grilled octopus salad with Italian vinaigrette

Preparation: 20 min | Baking: 65 min | Portions: 4

Ingredient

  • 1 octopus (approx. 1 1/2 pounds)
  • 3 cups of arugula (Arugula)
  • 2 stalks of celery
  • 1 cup of cherry tomatoes
  • 1/2 small red onion
  • 2 tsp. Hydro Culture Italian Herbs 2
  • 1/4 cup olive oil 
  • 1 tbsp. lemon juice
  • salt and pepper

Preparation

  1. To start, boil the octopus for 45 minutes (for 1 1/2 pounds). 
  2. Grill the octopus on the BBQ. 
  3. In a bowl, mix 3 cups of arugula, 2 stalks of julienned celery, 1 cup of cherry tomatoes and 1/2 small red onion, finely cut.
  4. In another bowl, prepare dressing by mixing 2 tsp. Hydro Culture Italian Herbs 2 Bouquet, 1/4 cup olive oil and 1 tbsp. lemon juice. 
  5. Pour the dressing over the salad and add the chopped octopus.
  6. Add salt and pepper to taste.

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