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Octopus and calamari Salad with lemon confit dressing Recipe

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1 vote | 8020 views

delicious seafood salad

Servings: 8
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Ingredients

Cost per serving $6.75 view details

Directions

  1. For the dressing, preheat oven to 350 degrees F.
  2. Wrap each lemon with one lemon thyme sprig in one piece aluminum foil.
  3. Place wrapped lemons on a baking sheet and bake for 35 minutes.
  4. Remove lemons from oven and let cool on wire rack.
  5. Unwrap lemons and cut in half. Scoop pulp from lemons into a large bowl with a large spoon and discard skins.
  6. Mash pulp with a fork or spoon and strain through a sieve.
  7. In a mixing bowl, combine strained lemon pulp, shallots, garlic and a bit of salt and pepper. Drizzle olive oil into mixture while whisking to create and emulsified vinaigrette. Taste and season as desired.
  8. For the salad, in a large pot, bring 4 cups water, white wine, pink peppercorn, bay leaves and shallots to a boil.
  9. Reduce heat to a simmer, add octopus and poach for 30 minutes until tender.
  10. Meanwhile, cook borlotti beans according to package directions until al dente. Let cool.
  11. As beans and octopus cook, season calamari with salt and pepper.
  12. Heat 2 T oil in sauté pan over high heat. When oil is about to smoke, add calamari and sauté for 15 seconds until tender. Set aside.
  13. When calamari, octopus and beans are still warm, toss with remaining ingredients and dressing until evenly mixed.
  14. Arrange on 8 salad plates. Serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 8 servings
Calories 988  
Calories from Fat 849 86%
Total Fat 95.98g 120%
Saturated Fat 13.41g 54%
Trans Fat 0.0g  
Cholesterol 155mg 52%
Sodium 31mg 1%
Potassium 345mg 10%
Total Carbs 8.74g 2%
Dietary Fiber 1.3g 4%
Sugars 1.61g 1%
Protein 16.93g 27%

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Comments

  • Farrell May Podgorsek
    May 24, 2009
    This sounds wonderful but is the olive oil amount in the dressing correct? If so, how much vinaigrette do you use to dress the salad?

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