Octopus Salad

Ingredients

• 1 pre-cooked octopus (about 600 g, fresh or frozen and thawed)
• 1 bay leaf
• Pepper
• 1 tbsp pine nuts
• 2 Garlic cloves
• 4 tsp lemon oil
• Sea salt

Instructions

1. 1.

   Wash the octopus. Bring a large pot of water to a boil, add the bay leaf and plenty of freshly ground pepper. Hold the octopus with its tentacles first in the boiling water until they curl up. Then submerge it completely and cover for about 30 minutes, or until the octopus is tender. Remove and let cool.

2. 2.

   For the dressing, peel and finely chop the garlic. Mix with the lemon oil. Drizzle a little garlic–lemon oil over four appetizer plates. Slice the octopus (preferably with a mandoline) into diagonal slices about 3 mm thick and arrange on the plates. Sprinkle some sea salt and drizzle the remaining garlic–lemon oil over it. Cover the salad with cling film and chill for 1 hour.

3. 3.

   Before serving, chop pistachios and scatter them over the prepared octopus salad.