Greek Octopus Salad with Fennel and Orange Supremes
Dive into the refreshing flavors of the Mediterranean with this Greek Octopus Salad, a harmonious blend of tender octopus, crisp fennel, and sweet orange supremes, all brought together with a zesty dressing.
Equipment
- Large pot
- Knife and cutting board
- Mixing bowl
- Whisk
Ingredients
Octopus
- 1 medium octopus about 2-3 lbs or 900g-1.3kg, cleaned
Vegetables
- 1 large fennel bulb about 12 oz or 340g, thinly sliced
- 2 large oranges
- 1 small red onion about 4 oz or 113g, thinly sliced
- 1/2 cup fresh parsley chopped
Dressing
- 1/4 cup extra virgin olive oil 60ml
- 2 tablespoons red wine vinegar 30ml
- 1 teaspoon honey 5g
Seasoning
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Octopus: In a large pot, bring salted water to a boil. Add the octopus, reduce the heat to low, and simmer until tender, about 45-60 minutes. Once cooked, remove from the water and let cool. Then, cut the octopus into bite-sized pieces.
- Fennel and Onion Mixture: While the octopus is cooking, prepare the fennel by slicing it thinly. Soak the thin slices of red onion in a bowl of cold water for 10 minutes to mellow their flavor, then drain.
- Orange Supremes: Cut the top and bottom off the oranges. Stand them on one end and carefully slice away the peel and white pith. Over a bowl to catch the juices, cut between the membranes to release the orange supremes. Squeeze the remaining membrane to extract any additional juice.
- Dressing: Whisk together olive oil, red wine vinegar, honey, and the juice collected from the oranges. Season with salt and pepper to taste.
- Combining the Salad: In a large mixing bowl, gently toss the octopus, fennel, drained onion, and orange supremes. Drizzle with the dressing and toss again to coat evenly.
- Final Touches: Sprinkle with chopped parsley and give the salad one final toss. Adjust seasoning with salt and pepper if needed.
- Chill and Serve: Let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
Cooking time for octopus may vary depending on its size and tenderness. Adjust accordingly.
For a spicier kick, add a pinch of red pepper flakes to the dressing.
This salad can be made ahead and stored in the refrigerator for up to 2 days, making it perfect for meal prep or as a make-ahead appetizer for gatherings.