Swiss Chard Salad with Calamari and Salami

Ingredients

• 1 octopus (pre-cooked about 600 g)
• 50 ml white wine vinegar
• Salt
• 1 sprig rosemary
• 3 stems thyme
• 1 stalk Parsley
• 250 g young Swiss chard (stem removed)
• 1 handful parsley
• 1 untreated lemon
• 60 g salami
• a pinch sugar
• black pepper (ground)

Instructions

1. 1.

   Wash the octopus, then bring about 2 l of water with vinegar and 1 tbsp salt to a boil in a pot. Simmer covered on low heat for 1‑1.5 hours. Add herbs during the last ~15 minutes. Test doneness by piercing; if it pulls away easily, it’s tender. Remove from broth, cool, then cut into bite‑sized pieces.

2. 2.

   Wash the Swiss chard, drain well and slice into strips. Rinse parsley, shake dry, and pluck leaves. Toss lightly with chard and spread on plates. Zest the lemon and squeeze out juice. Slice salami thinly and sear in a pan for 1‑2 minutes. Blanch the calamari briefly, then remove from heat; add lemon juice, zest, and 2‑3 tbsp water, seasoning with sugar, salt, and pepper. Spoon over the chard salad and serve.