Octopus Salad with Lentils, Fennel and Citrus

Octopus Salad with Lentils, Fennel and Citrus

  • Preparation 50 min
  • Cooking 50 min
  • Servings 6

Grown in Umbria, Abruzzo and Sicily, most dried lentil varieties don’t need soaking before cooking. For this recipe, our lentils absorb the salad’s citrusy dressing, helping their flavour pop so that they really come alive when paired with perfectly grilled octopus.

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 54)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Dressing

    • 3 tbsp (45 ml) olive oil
    • 3 tbsp (45 ml) lemon juice
    • 3 tbsp (45 ml) clementine or orange juice
    • 1 tbsp (15 ml) honey
    • ½ tsp red pepper flakes
  • Octopus

    • 1 large frozen octopus (or 2 small), about 2 ½ lb (1.2 kg), thawed (see note)
    • 8 cups (2 litres) water
    • 2 onions, halved
    • 2 stalks celery, cut into pieces
    • 1 lemon, the juice only
    • 1 clove garlic, chopped
  • Salad

    • 2 oranges
    • 1 grapefruit
    • 1 recipe cooked lentils
    • 1 bulb fennel, thinly sliced
    • ½ cup (15 g) arugula, chopped
    • Salt and pepper

Preparation

  • Dressing

  • Octopus

  • Salad

Note from Ricardo

You can also use octopus with the head and beak already removed.

Personal Note