Saturday, April 4, 2009


This summer while in Sardinia, my husband’s love of octopus was revamped with a vengeance. This is likely due to the fact that you can find at least one dish containing this cephalopod on most Sardinian menus. No two dishes were alike and, I have to admit, they were all delicious. Now, of course, we are no longer in Sardinia and it is up to me to come up with a gamut of meals containing, you guessed it, octopus! This is my latest creation which is a mere interpretation of a classic. Buon appetito.

2 stalks spring garlic, thinly sliced (use scallions or shallots alternatively)
1/3 c Nicoise or other similar olive, pitted and halved
10 new potatoes, quartered
2-3 tbs salt for boiling
1 lb cooked octopus tentacles, thinly sliced (you can get this from your fish monger)
Handful of cherry tomatoes, halved
Handful of baby greens such as arugula or mache
1 tbs capers
1 handful green beans, ends cut and halved on a bias

1tbs capers, finely chopped
1 anchovy fillet, finely chopped
1 lemon, juiced
1/4 c olive oil
1/4 c total of parsley and mint, finely chopped
1 tsp mirin or honey
Salt/pepper to taste

Combine all ingredients and set aside.

After you have made the vinaigrette, place the potatoes in a pot with the salt and water and cook over med-high heat. Once the water has come to a boil the potatoes should cook for approximately 10 minutes. Using the same pot, plunge the green beans into the boiling water. Cook for 3 minutes and remove with a slotted spoon and place in ice cold water to stop the cooking process and retain the bright green color. Once the potatoes are done, drain and set aside. To assemble the salad, arrange all the ingredients to your liking. Drizzle the salad with the vinaigrette generously just before serving.

1 comment:

  1. Cephalopods are at once remarkably intelligent and incredibly delicious. They hold a special place in my heart!

    I've never had an octopus nicoise... but now it's bookmarked! This sounds lovely.