Octopus Salad with Lemon Confit
I recently tried this Moroccan inspired recipe while on a family beach holiday. With spring just around the corner, this salad is the perfect fresh and nutritious dish for the sunnier days to come. The lemon confit especially adds a light and uplifting flavour. If you don't want to make your own lemon confit, use preserved lemons as a substitute.
Octopus is a great lean source of protein. It’s packed with iron, B vitamins and selenium to keep your immune system healthy and give you energy. You can find the pre-cooked octopus at your local fishmonger.
Preparation time: 10 mins
INGREDIENTS
Serves
2
For the salad
- 2 octopus tentacles (pre-cooked)
- 10 cherry tomatoes, cut in halves
- 6 black-pitted olives
- 1 tbsp cold-pressed extra virgin olive oil
- ½ tsp lemon confit rinds or preserved lemon
- a handful of fresh parsley
- sea salt and black pepper to taste
For the lemon confit
I used chef Eric Ripert’s recipe. You can replace the regular sugar by coconut palm sugar, a less refined version.
- 5 cups sea salt
- 5 tablespoons organic coconut palm sugar
- 6 organic lemons, scrubbed and quartered
Chop the octopus tentacles into thin slices and mix them with the cherry tomatoes and pitted black olives.
Add 1/2 teaspoon of diced lemon confit or preserved lemon and drizzle with extra virgin olive oil. Season to taste.
Add some chopped fresh parsley on top. Enjoy!
Eric Ripert’s lemon confit recipe
In a large bowl, mix the salt with the coconut palm sugar.
Toss the lemons with half of the sugar-salt.
Pour a small layer of sugar-salt into a clean quart-size jar.
Layer the lemons in the jar, covering them with the remaining sugar-salt as you go.
Refrigerate the lemons for at least 2 weeks.
To use, rinse the lemons well
Nut Free,
Gluten Free,
Dairy Free,
Refined Sugar Free,
