Octopus and Rocket Salad - recipe from The Silver Spoon*
Serves 6 as a starer; 2-3 as a main course
- 100 ml/3 1/2 fl oz dry white wine
- 6 black peppercorns
- 1 teaspoon coarse sea salt
- 800g/ 1 3/4 lb octopus, cleaned and tenderized
- 2 bunches of rocket, chopped
- 4 tablespoons pine nuts
- 1/2 apple, peeled, cored and diced (a sweet, juicy apple is best, IMHO)
- 120 ml/ 4fl oz olive oil
- juice of 1 lemon, strained
- salt and pepper
Put a little water in a saucepan and add the wine and peppercorns. Bring to the boil, add the sea salt and immerse the octopus. Cook for 1 hour or until the thickest tentacles can be pricked with a fork. Remove the pan from the heat and leave the octopus to cool in the water for at least 20 minutes. Meanwhile, mix together the rocket, pine nuts, and apple. Drain the octopus, pull off and discard the skin and chop the flesh. Add to the rocket mixture. Whisk together the olive oil and lemon juice in a jug, season with salt and pepper and pour over the salad.
For added luxury eat as the main course of a special anniversary dinner, preceded by a starter of home-made gazpacho, and tartines with butter and Santander anchovies; followed by a dessert of strawberries in Port wine with just a touch of vanilla flavoured Greek yogurt; accompanied by fine champagne.
*The Silver Spoon is the “bible of authentic Italian cooking”. For real.