Go Back
+ servings
Summer Salad Grilled Octopus Recipe

Grilled Octopus Salad - Salade Composée aux Poulpes Grillés

Tasha Powell
This recipe is great for a large, lunch salad or you can serve smaller portions as a starter for dinner.
Prep Time 30 mins
Cook Time 2 hrs 15 mins
Course Lunch Dish, Salad
Cuisine French
Servings 4 people

Ingredients
 
 

Salad Ingredients

  • 12 Petite Red Potatoes
  • 1 lb Octopus roughly 4 oz per person
  • 2 Lemons 1/2 lemon per person for plating
  • 1 Lemon (to slow cook the octopus) cut in wedges
  • 1-2 Avocados depending on size
  • 1 Shallot
  • 1 package Arugula
  • 1/2 English cucumber
  • 4 Red Radishes
  • 1 small Watermelon Radish
  • 12 Grape Tomatoes a mix of red, orange and yellow
  • 8 small Mozzarella balls
  • 2 ears Corn on the cob cooked
  • Purple Cabbage if in season or as an alternative ½ small radicchio
  • Chives finely chopped
  • Alternative: Add edible flowers and microgreens for an even more colourful presentation.

Champagne Vinaigrette Dressing

  • 1 tsp Dijon Mustard
  • 1 tbsp Shallot finely chopped
  • 2 oz Red Wine Vinegar
  • 2 oz Champagne Vinegar
  • 1 tbsp Honey
  • 6 oz Extra Virgin Olive Oil (EVOO)
  • 6 oz Grapeseed Oil
  • to taste Kosher salt and freshly ground pepper

Instructions
 

To Make the Champagne Vinaigrette:

  • In a medium bowl, add the mustard, chopped shallots, red wine vinegar, champagne vinegar, honey, 1 teaspoon salt, 1 teaspoon pepper and whisk. Then, very slowly, add the EVOO and Grapeseed oil until the vinaigrette is emulsified. Adjust the level of salt and pepper to taste.

Prepare the Salad:

  • Cook the octopus slowly at 220 degrees F (95 C) or low on in a slow-cooker. Note: cut one tentacle or portion (about four ounces) per person and place it in a pan and cover the octopus in water. Add lemon wedges and cook for 90 minutes, let cool, set aside.
  • Boil the petite red potatoes until they are fork-tender, about 30 minutes, let cool, set aside.
  • Boil the corn (10 minutes) or prepare in a pressure cooker (2 minutes after cooking pressure is reached), let cool, set aside.
  • Now, slice the rest of your ingredients. Slice the tomatoes, petite red potatoes and mini mozzarella balls and one lemon in two. Then, thinly slice the watermelon and red radishes and the purple cabbage (or radicchio). Cut the corn in strips from the cob.
  • Next, lightly coat your octopus, that has been slow-cooked, with EVOO and then grill for about 2 minutes per side. At the same time, grill 1 lemon half per person. Make sure not to overcook the octopus as you want to keep the soft texture from the slow cooking. Overcooking will result a rubbery texture. The texture should be slightly chewy but tender.
  • Once you have all your ingredients, dress the arugula and pile the greens on a plate and compose your salad with all the colorful ingredients! Then, drizzle some more champagne vinaigrette on the salad and sprinkle finely chopped chives on top.
  • It’s ready to serve! Bon Appetit! Enjoy this Mediterranean specialty.

Notes

If you live in France, your seafood supplier should have octopus. It is also available at Carrefour. If you are in North America, your specialty grocery store will have octopus – try Gelson’s, Whole Foods, Bristol Farms or your local specialty seafood store. If octopus is just not available, and you wish to have another Mediterranean experience, you can make this salad with grilled shrimp!
Keyword Avocados, Corn, Cucumber, Lemon, Octopus, Potatoes
Tried this recipe?Let us know how it was!