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Categories:
octopus cucumber red onion garlic thyme sambal salt ground white pepper olive oil white balsamic vinegar lemon juice tomatoes chives
Viewed: 24 - Published at: 9 years agoIngredients
- 3 small octopus (1 1/2 to 2 pounds fresh or 2 to 3 pounds frozen)
- 1/2 cup diced English cucumber
- 1/4 cup thinly sliced red onion
- 3 cloves garlic, peeled and minced
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons sambal
- 2 tablespoons sea salt
- 1 teaspoon ground white pepper
- 1/2 cup olive oil
- 2 teaspoons white balsamic vinegar
- 1/4 cup lemon juice
- 2 medium vine-ripe or Roma tomatoes, diced
- 2 tablespoons minced chives
Method
- To prepare octopus for cooking, remove the mouth section, rinse well.
- Add the octopus to a large pot of salted water over high heat.
- Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes.
- Once the octopus is light pink and soft to the touch, remove from heat, drain and cool.
- Once cool, rinse and remove outer skin of tentacles, cut the head portion open, remove the insides and rinse again.
- Cut the octopus into 1/2 by 1/2-inch pieces.
- In a large bowl, add the cucumbers, onions, garlic, thyme, sambal, sea salt, white pepper, olive oil, white balsamic vinegar, and lemon juice.
- Toss to combine and well mixed.
- Add the octopus, tossing to coat with the dressing, then add the tomatoes and chives.
- Gently toss, being careful not to break or bruise the tomatoes and chives.
- Cover and refrigerate for 1 to 2 hours.
- Transfer the salad to serving plates with a slotted spoon and drizzle with remaining dressing.
