Roasted Bread with Octopus Salad

Ingredients

• 500 g octopus (pre‑cooked)
• 1 l white wine
• 50 ml white wine vinegar
• 200 g soup vegetables
• 0.5 bunch flat parsley
• 1 sprig thyme
• 2 Bay leaves
• Salt
• 1 tsp peppercorns
• marinade
• 4 tbsp olive oil
• juice of one lemon
• 1 Garlic clove
• 0.5 bunch Basil
• 0.5 bunch Parsley
• Sea salt
• ground pepper
• 1 baguette

Instructions

1. 1.

   Wrap the octopus in a kitchen towel and gently pound it with the flat side of a meat tenderizer.

2. 2.

   Bring 250 ml water, white wine, and vinegar to a boil in a pot. Wash, trim, and roughly cube the soup vegetables. Wash parsley and thyme. Add the vegetables, herbs, and spices to the broth and season. Simmer the octopus in the hot broth for about an hour until tender.

3. 3.

   Remove from the broth, let cool, and drain well.

4. 4.

   Cut into pieces and place in a bowl. Add all marinades ingredients and taste strongly. Let rest at least 20 minutes. Slice the baguette diagonally, toast as desired, and serve the salad on top.