Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From: Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From: Food Network Magazine
Octopus Salad
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This Italian salad comes together quickly and couldn’t be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
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Directions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.
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