Salade de poulpe fraîche façon fendue avec vinaigrette aux agrumes
(Fresh Split Style Octopus Salad with Citrus Dressing)
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mai 13, 2025
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Ingrédients
-
500 grams Tentacules de poulpe frais
(preferably cleaned and thawed if frozen)
-
3 tbsp Jus de citron
(Pressé à la minute)
-
4 tbsp Huile d'olive
(extra virgin)
-
2 pieces Gousses d'ail
(Haché finement)
-
150 grams Tomates cerises
(Coupé en deux)
-
1 medium Concombre
(deseeded and diced)
-
0.5 medium Oignon rouge
(Tranché finement)
-
2 tbsp Persil frais
(Haché)
-
1 tbsp Feuilles de origan frais
(Haché finement)
-
1 tbsp Câpres
(Rinsed)
-
1 tsp Sel marin
(À votre goût)
-
0.5 tsp Poivre noir
(Fraîchement moulu)
-
few pieces Glaçons
(for shocking octopus after boiling)
(preferably cleaned and thawed if frozen)
(Pressé à la minute)
(extra virgin)
(Haché finement)
(Coupé en deux)
(deseeded and diced)
(Tranché finement)
(Haché)
(Haché finement)
(Rinsed)
(À votre goût)
(Fraîchement moulu)
(for shocking octopus after boiling)
Nutrition
- Portions: 4
- Taille de portion: 1 bowl (approximately 180g)
- Calories: 320 kcal
- Carbohydrates: 12 g
- Protein: 35 g
- Fat: 14 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 480 mg
- Cholesterol: 70 mg
- Calcium: 90 mg
- Iron: 3.2 mg
Instructions
-
1 - Clean and Prepare Octopus:
Rinse the octopus under cold water. If frozen, thaw completely. Remove any excess skin and the beak if needed.
-
2 - Tenderize Octopus:
Lightly scald the octopus by dipping in boiling water for 30 seconds and then immediately in cold water. This will tenderize flesh.
-
3 - Boil Octopus:
In a pot, bring water to a gentle boil without adding salt. Add octopus and simmer gently for 30-35 minutes until tender when pierced with a fork.
-
4 - Shock and Slice Octopus:
Remove octopus and plunge into an ice bath to cool and stop cooking. Once cooled, slice tentacles lengthwise to create the 'split style' appearance.
-
5 - Prepare Salad Base:
In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, parsley, oregano, and capers (if using).
-
6 - Make Dressing:
Whisk together lemon juice, minced garlic, olive oil, sea salt, and black pepper until emulsified.
-
7 - Toss and Serve:
Add sliced octopus to salad bowl. Pour dressing over and toss gently to combine. Serve chilled or at room temperature.
Rinse the octopus under cold water. If frozen, thaw completely. Remove any excess skin and the beak if needed.
Lightly scald the octopus by dipping in boiling water for 30 seconds and then immediately in cold water. This will tenderize flesh.
In a pot, bring water to a gentle boil without adding salt. Add octopus and simmer gently for 30-35 minutes until tender when pierced with a fork.
Remove octopus and plunge into an ice bath to cool and stop cooking. Once cooled, slice tentacles lengthwise to create the 'split style' appearance.
In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, parsley, oregano, and capers (if using).
Whisk together lemon juice, minced garlic, olive oil, sea salt, and black pepper until emulsified.
Add sliced octopus to salad bowl. Pour dressing over and toss gently to combine. Serve chilled or at room temperature.
En savoir plus sur: Salade de poulpe fraîche façon fendue avec vinaigrette aux agrumes
Split Style Octopus Salad
Discover a unique twist on a classic Mediterranean seafood dish with this vibrant "Split Style Octopus Salad." Utilizing fresh octopus tentacles sliced lengthwise creates a distinctive presentation and texture reminiscent of intertwined ocean waves. This refreshing salad is full of colorful garden-fresh ingredients such as cherry tomatoes, crisp cucumber, and sharp red onions – all balanced with zesty lemon-garlic dressing to highlight the tender octopus meat.
Octopus is a beloved ingredient in Greek cooking and across Mediterranean coasts; its preparation requires tenderizing to unlock its subtle briny flavors vs. a rubbery texture. The key to perfect octopus lies in gently boiling until fork-tender and immediately chilling in an ice bath to preserve bite and flavor.
Herbs like fresh parsley and oregano introduce aromatic earthiness, while optional capers bring a pop of briny sharpness. The citrus dressing connects all fresh elements harmoniously, enhancing the sea-sweetness of the octopus.
Ideal as a healthy appetizer or light main dish, this salad naturally suits gluten-free and Paleo diets, offering lean protein packed with essential minerals such as iron and calcium.
Pro tips:
- Use extra virgin olive oil for an authentic Mediterranean taste.
- Try adding thinly shaved fennel for more crunch and anise-like aroma.
- Leftovers keep well refrigerated for up to 2 days and taste even better as flavors meld.
Historically, octopus consumption is rooted deeply in Mediterranean cultures due to abundant local availability and unique texture. Through simple ingredients yet attentive cooking, "Split Style Octopus Salad" brings a creative, modern interpretation honoring this legacy with a colorful inviting plate.
Whether you are exploring Mediterranean cuisine or want an eye-catching salad for summer entertaining, embracing the natural elegance of octopus in this dish offers a delightful taste journey.
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