Sunday, December 10, 2006

Salt & Pepper Baby Octopus with Salad and Aioli

Category: Appetizer, Salad
Style: Fusion, French
Difficulty: Easy
Portion: Serves 6

500g baby octopus, cleaned and halved
2 tsp coarse salt
3 tsp coarsely ground black pepper
1 tsp sugar
150g organic salad greens
1/2 English cucumber, sliced thinly
125g cherry tomatoes, halved
2 tbsp olive oil (for frying)
1 egg yolk
2 to 3 clove garlic, crushed
1 tsp Dijon mustard
1 tbsp white wine vinegar
2/3 cup olive oil
1 tsp lemon juice
1 tbsp lemon juice
1 tbsp olive oil

To make aioli
Blend egg yolk, garlic, mustard and vinegar until combined. With motor operating, gradually add oil in thin steady stream; process until aioli thickens slightly. Stir in juice.
To make salad
Place salad greens, cucumber, tomato and dressing in a large bowl; toss gently to combine. Set aside.
To make baby octopus
Combine octopus, salt and pepper in a medium bowl. Heat oil in a frying pan, stir fry octopus until browned lightly and cooked through.
Serve octopus on salad with aioli and lemon wedges, if desired.

Aioli is a traditional mayonnaise-like sauce which can be served as a dip with most vegetables.

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