Octopus Salad w/ Honey Glazed Carrots

Are you a fan of octopus? How do you like to eat yours?

I have tried it a variety of ways through the years, but at home the furthest I’ve gone with recipes regarding sea creatures is squid.

We found a new recipe this with octopus to try this week, and I am so glad we did, as I definitely plan on making this one again!!

You can watch the recipe in the making HERE

INGREDIENTS

1/2 pound fingerling potatoes cut into 1/4-inch slices

1/2 pound green beans trimmed and cut into 1-inch pieces

1 pound cooked octopus

2 tablespoons olive oil

Kosher salt and coarse black pepper

1/2 pint cherry tomatoes halved

1 small shallot thinly sliced

1/2 cup kalamata olives sliced

1/4 cup parsley chopped

1/2 lemon juiced

Dressing:

1/4 cup red wine vinegar

1/2 cup olive oil

1 tablespoon grainy mustard

1 garlic clove grated

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes

Kosher salt and coarse black pepper

DIRECTIONS

– Fill a medium saucepan with cold water and the sliced potatoes. Set over moderate heat and bring to a boil. Cook until just fork tender, about 8 to 10 minutes. During the last 2 minutes of cooking, add the green beans to the pot and continue to cook for the remaining time. Drain in a colander and set aside to cool.

– Season the octopus with olive oil and season lightly with salt and pepper on both sides.

– Place a pan over medium-high heat and grease with cooking spray or oil. Once hot, place the seasoned octopus on, in a single layer, and cook until charred on both sides, about 4 to 6 minutes per side. Transfer to a cutting board and set aside to cool slightly before slicing into 1/4-inch rounds.

– To make the dressing, in a large glass measuring cup, whisk together the vinegar, oil, mustard, garlic, basil, red pepper, and a large pinch of salt and pepper until evenly combined and well-emulsified. Taste it and adjust seasoning accordingly.

To assemble the salad, in a large mixing bowl, combine the cooled potatoes, green beans, tomatoes, shallot, olives, parsley, lemon juice, octopus and a pinch of salt and pepper. Drizzle in about half of the dressing and toss to evenly combine. Transfer to a serving platter and drizzle with more of the remaining dressing. Serve immediately and enjoy!

HONEY GLAZED CARROTS

Use however many carrots you can eat, for us I used a 1 lb bag

Shave, cut, or slice your carrots, add to pan on medium high heat with 1-2 tbsp of honey, heat to a boil, add cracked pepper, serve and enjoy!

~ ANEWblog