Octopus and Black-Eyed Pea Salad
A fresh, Mediterranean-style salad with tender octopus, hearty black-eyed peas, and a tangy dressing from its own braising juices!
A fresh, Mediterranean-style salad with tender octopus, hearty black-eyed peas, and a tangy dressing from its own braising juices!
Info
Prep Time:
10mCook Time:
45mDifficulty Level:
Ingredients
For the Octopus:
- 1 small octopus (approx. 1kg)
- ½ cup olive oil
- ½ cup white dry wine
- ½ cup red vinegar
- 4-5 black peppercorns
For the Salad:
- 2 cups cooked black-eyed peas
- 2 hearts of romaine lettuce, chopped
- 1 small red onion, sliced into rings
- 4 pickled cucumbers, sliced
- A handful of finely chopped red bell pepper
- 2-3 radishes, thinly sliced (for garnish)
- Fresh parsley, chopped
Directions
Cook the Octopus
In a small pot, combine olive oil, wine, vinegar, and peppercorns.
Add the octopus and simmer on low heat until tender (about 45-60 minutes).
Let it cool, then cut into bite-sized pieces.
Assemble the Salad
Arrange the chopped romaine lettuce on a serving platter.
Scatter the black-eyed peas, red onion rings, radish slices, and pickles over the greens.
Add the chopped octopus on top.
Sprinkle with fresh parsley.
Dress & Serve
Drizzle the salad with the braising liquid from the octopus for extra flavor.
Serve chilled or at room temperature.
Recipe Tips
Simmer the octopus slowly and let the salad chill briefly so the flavors meld and the octopus stays tender.