Grilled octopus salad with garden vegetables - Le Coup de Grâce
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    • Grilled octopus salad with garden vegetables

    Preparation :1h30 min Cooking :6 min
    Difficulty :easy
    Servings :4

    I’m in LOVE with this grilled octopus salad with garden vegetables ! The vinaigrette is perfect, the octopus is tender and tasty, the recipe is easy to make … We open the white wine, we remove the sandals, we put Bob Marley on and we enjoy the good times!

    Ingredients for the marinade

    • 600g Spanish octopus, cooked and ready to eat
    • 1/4 cup olive oil
    • 1/4 cup xeres
    • 2 teaspoons salted herbs from Bas-du-Fleuve
    • The juice of 1 lemon
    • 10 chives sprigs
    • Salt and pepper from the mill

    Ingredients for the vinaigrette

    • 1/4 cup olive oil
    • The juice and zest of 1 lemon
    • 1/2 teaspoon dried oregano
    • Salt and pepper from the mill

    Ingredients for the salad

    • 6 radishes, cut into thin slices
    • 2 small zucchini, cut in half and sliced ​​very thinly
    • 2 dry pints (total 681 g) grape tomatoes, cut in half
    • 1/2 cup finely chopped fresh parsley
    • 1/3 cup finely sliced ​​red onion
    • Salt and pepper from the mill

    Preparation

    • In a bowl, add the ingredients for the marinade, season with salt and pepper and mix. Place the octopus in an airtight dish, pour the marinade, close and shake well. Reserve in the fridge for 1 hour. Skewer the octopus, set aside and keep the marinade!
    • In a bowl, add the ingredients for the vinaigrette and season with salt and pepper. Mix and reserve.
    • Preheat the BBQ at maximum intensity. Oil the grates.
    • Place the octopus skewers on the fire and cook for 2 to 3 minutes. Turn the octopus over, drizzle with the remaining marinade and continue cooking for 2 to 3 minutes. Remove from heat and slice.
    • In a large salad bowl, add the octopus, the ingredients for the salad followed by the vinaigrette. Toss, taste and rectify the seasoning if necessary! Serve with a baguette.
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    Our wine stewards suggest

    +- 15$Santa Julia Chardonnay Mountain Blend

    An excellent Chardonnay from the Mendoza region of Argentina. Aromas of white fruits, apples and tropical fruits mixed with notes of vanilla and coconut brought by aging in barrels. Unctuous in the mouth, with a nice balance of acidity and a large scale of flavours.

    FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

    This strong Belgian will offer notes of spices, lemon and flowers that will marry lemon and white wine recipe. The fine effervescence of the beer and its soft drought will leave room for the finesse of the flesh of the octopus.

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    Grilled octopus salad with garden vegetables

    • Preparation : 1h30 min
    • Cooking : 6 min
    • Servings : 4

    Ingredients for the marinade

    • 600g Spanish octopus, cooked and ready to eat
    • 1/4 cup olive oil
    • 1/4 cup xeres
    • 2 teaspoons salted herbs from Bas-du-Fleuve
    • The juice of 1 lemon
    • 10 chives sprigs
    • Salt and pepper from the mill

    Ingredients for the vinaigrette

    • 1/4 cup olive oil
    • The juice and zest of 1 lemon
    • 1/2 teaspoon dried oregano
    • Salt and pepper from the mill

    Ingredients for the salad

    • 6 radishes, cut into thin slices
    • 2 small zucchini, cut in half and sliced ​​very thinly
    • 2 dry pints (total 681 g) grape tomatoes, cut in half
    • 1/2 cup finely chopped fresh parsley
    • 1/3 cup finely sliced ​​red onion
    • Salt and pepper from the mill

    Preparation

    • In a bowl, add the ingredients for the marinade, season with salt and pepper and mix. Place the octopus in an airtight dish, pour the marinade, close and shake well. Reserve in the fridge for 1 hour. Skewer the octopus, set aside and keep the marinade!
    • In a bowl, add the ingredients for the vinaigrette and season with salt and pepper. Mix and reserve.
    • Preheat the BBQ at maximum intensity. Oil the grates.
    • Place the octopus skewers on the fire and cook for 2 to 3 minutes. Turn the octopus over, drizzle with the remaining marinade and continue cooking for 2 to 3 minutes. Remove from heat and slice.
    • In a large salad bowl, add the octopus, the ingredients for the salad followed by the vinaigrette. Toss, taste and rectify the seasoning if necessary! Serve with a baguette.

    Innkeeper, drinks!

    +- 15$Santa Julia Chardonnay Mountain Blend

    An excellent Chardonnay from the Mendoza region of Argentina. Aromas of white fruits, apples and tropical fruits mixed with notes of vanilla and coconut brought by aging in barrels. Unctuous in the mouth, with a nice balance of acidity and a large scale of flavours.

    FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

    This strong Belgian will offer notes of spices, lemon and flowers that will marry lemon and white wine recipe. The fine effervescence of the beer and its soft drought will leave room for the finesse of the flesh of the octopus.

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