If you are looking for a light and very tasty recipe, the Octopus, Fennel, and Orange Salad is the ideal choice. Light and low in calories, it’s perfect for those who want to stay light but without sacrificing flavor.
It’s a recipe that smells of the Mediterranean, great as an elegant appetizer or as a light main course. The beauty of this salad lies in the contrast of textures and its colorful appearance that immediately brings cheer to the table!
To achieve a super tender octopus, the secret is to let it cool completely in its cooking water. This trick will make it tender enough to melt in your mouth, creating a wonderful contrast with the crunch of the thinly sliced fennel.
A refined dish, ready in a few minutes (if you have the octopus already prepared!) and perfect as an appetizer or healthy main course. Furthermore, it is gluten and lactose free.
An explosion of freshness that conquers at the first taste!
Let’s see together how to make the Octopus, Fennel, and Orange Salad. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give a Like to the page: it would make me really happy. I look forward to seeing you.
Gabriella
Other delicious variations to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz octopus (fresh or frozen)
- 1/2 lemon (to add to the pot where you cook the octopus)
- 1 fennel
- 1 orange
- 1/2 lemon (the juice)
- to taste parsley
- extra virgin olive oil
- to taste salt
- to taste white pepper
Tools
- 1 Pot
Steps
Making the Octopus, Fennel, and Orange Salad is very simple.
First, cook the octopus (I had 2 small octopuses).
Heat the water in a pot, when it comes to a boil, salt it, dip and remove the octopus from the water 3 – 4 times to make it curl.
After that, leave it in the water, add half a lemon and cook for at least 50 – 55 minutes.
Note: the cooking time depends on the size of the octopus. If it is small, it may take only 40 – 45 minutes. In any case, check the cooking with a fork: when the meat yields under pressure, it will be ready.
Once cooked, let it cool in the cooking water.
While the octopus is cooling, wash the fennel, cut the stalks down to the base, then remove the tougher outer leaves.
Slice it thinly and combine it with the orange cut into pieces.
Season with salt, a pinch of pepper and extra virgin olive oil.
Prepare the citronette: squeeze the juice of half a lemon, salt it and add the extra virgin olive oil in a thread, whisking with a fork.
As soon as the octopus is cold, remove the suckers and cut it into pieces.
Transfer it to a serving dish together with the fennel and orange, add the chopped parsley and season with the citronette. Mix and serve.
Here is the Octopus, Fennel and Orange Salad ready.
Enjoy your meal!
Conservation
It is advisable to consume the Octopus, Fennel, and Orange Salad immediately after dressing to appreciate it at its best. You can store it in the refrigerator in an airtight container and eat it the next day.
Tips and Suggestions
– For an ultra-elegant effect, slice the fennel very thinly (almost transparent) with a mandolin and immerse it in ice water for 10 minutes before serving. They will become incredibly curly and crunchy!
– Do not serve the octopus cold from the refrigerator. It is best if it is warm or at room temperature: it will release much more flavor and the texture will be buttery.
– Besides parsley, try adding some fresh mint leaves or whole pink peppercorns. They provide an unexpected burst of freshness that cleanses the palate.
– For a gourmet contrast, add a handful of toasted pine nuts or coarsely chopped Bronte pistachios just before serving.
– For a gourmet contrast, add a handful of toasted pine nuts or coarsely chopped Bronte pistachios just before serving.
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FAQ (Questions and Answers)
How do I make the octopus super tender?
The secret is patience: after cooking, let it cool completely in its own water. This step allows the fibers to relax and become tender.
Can I use frozen octopus?
Absolutely yes! In fact, the cold breaks down the meat fibers often making it more tender than fresh. Just remember to thaw it well before cooking.
How long does it keep in the fridge?
The salad is best freshly made, but it can be stored in an airtight container for about 24 hours. Avoid leaving it too long as the acid from the orange may change the texture of the octopus.
