📝 About This Recipe
Transport yourself to the French Riviera with this vibrant Salade de Poulpe, a staple of Mediterranean coastal cuisine from Marseille to Nice. This dish celebrates the tender, succulent texture of perfectly simmered octopus, brightened by a zesty lemon-herb vinaigrette and the briny crunch of local aromatics. It is a refreshing, sophisticated salad that balances earthy notes with a clean, acidic finish, making it the ultimate centerpiece for a summer luncheon.
🥗 Ingredients
The Octopus Poach
- 1.5 kg Whole Octopus (cleaned, beak removed, previously frozen for tenderness)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 piece Lemon (sliced into rounds)
The Salad Base
- 400 g Fingerling Potatoes (boiled until tender and sliced into rounds)
- 200 g Cherry Tomatoes (halved)
- 1/2 piece Red Onion (very thinly sliced into half-moons)
- 2 pieces Celery Stalk (thinly sliced on a bias)
- 1/2 cup Kalamata or Niçoise Olives (pitted)
- 2 tablespoons Capers (drained and rinsed)
Vinaigrette and Herbs
- 1/2 cup Extra Virgin Olive Oil (highest quality available)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/2 teaspoon Piment d'Espelette (or a pinch of red chili flakes)
- 1 pinch Fleur de Sel (to taste)
👨🍳 Instructions
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1
Begin by preparing the octopus. If using fresh, freeze it overnight and thaw to break down the muscle fibers; if already frozen and thawed, rinse it thoroughly under cold water.
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2
In a large heavy-bottomed pot, combine the white wine, bay leaves, peppercorns, and lemon rounds. Add enough water to eventually cover the octopus, but do not add salt yet as it can toughen the meat.
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3
Bring the liquid to a gentle simmer. Hold the octopus by the head and dip the tentacles into the boiling water three times for 5 seconds each; this causes the tentacles to curl beautifully.
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4
Submerge the entire octopus, reduce heat to the lowest setting (a bare simmer), cover, and cook for 45-60 minutes. It is ready when a knife slides into the thickest part of a tentacle like butter.
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5
Once tender, turn off the heat and let the octopus cool completely in its own cooking liquid. This step is crucial for moisture retention and flavor.
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6
While the octopus cools, boil the fingerling potatoes in salted water until tender (about 12-15 minutes). Drain, let cool slightly, and slice into 1cm rounds.
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7
Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Piment d'Espelette until emulsified.
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8
Remove the cooled octopus from the liquid. Pat dry with paper towels. Cut the tentacles into bite-sized coins (about 2cm thick) and the head into similar sized pieces.
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9
Optional: For extra depth, quickly sear the cut octopus pieces in a smoking hot pan with a drizzle of oil for 1-2 minutes until slightly charred. This adds a wonderful smoky dimension.
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10
In a large mixing bowl, combine the octopus, sliced potatoes, cherry tomatoes, red onion, celery, olives, and capers.
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11
Pour the vinaigrette over the salad and toss gently to ensure everything is well coated. Fold in the fresh parsley and chives.
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12
Season with Fleur de Sel and extra black pepper to taste. Let the salad sit at room temperature for 20 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use octopus that has been frozen; the ice crystals break down the tough connective tissue, ensuring a tender result without pounding. Never boil the octopus vigorously; a gentle 'smile' on the water's surface prevents the skin from falling off and the meat from becoming rubbery. Let the octopus cool in its poaching liquid; this allows it to reabsorb juices and prevents the exterior from drying out. If you find the red onion too sharp, soak the slices in ice water for 10 minutes then pat dry before adding to the salad to mellow their bite.
🍽️ Serving Suggestions
Pair with a chilled glass of Côtes de Provence Rosé or a crisp Vermentino. Serve alongside crusty sourdough bread or a warm baguette to soak up the lemon-garlic oil. Present on a large, shallow ceramic platter to showcase the vibrant colors of the Mediterranean. Add a handful of fresh wild arugula (roquette) at the very last second for a peppery bite.