Salade De Poulpe Corse (corsican Octopus Salad)
Salade de Poulpe Corse, or Corsican Octopus Salad, is a refreshing and flavorful dish that is popular in Corsican cuisine. This salad features tender octopus, fresh vegetables, and a zesty vinaigrette, making it a perfect appetizer or light meal.
Ingredients
- 1 kg octopus, cleaned and tenderized
- 1 red onion, thinly sliced
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a large pot of boiling water, cook the octopus for 45-60 minutes, or until tender. Drain and let it cool.
- Cut the octopus into bite-sized pieces and place in a large bowl.
- Add the red onion, tomatoes, cucumber, and parsley to the bowl with the octopus.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the octopus and vegetables, and toss gently to coat everything evenly.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Bowl
Tools
Whisk
Serving suggestions
Serve the Salade de Poulpe Corse as an appetizer or alongside grilled fish for a complete meal. It pairs well with a crisp white wine.
Tips & tricks
For the best texture, be sure to cook the octopus until it is tender but not overcooked and rubbery.
Cost
$20