Lunches , Fishes & seafood , Main dishes , Salads & bowls

Grilled octopus salad with garden vegetables

Name: Grilled octopus salad with garden vegetables
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 1/4 cup olive oil; The juice and zest of 1 lemon; 1/2 teaspoon dried oregano; Salt and pepper from the mill; 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 30 min
Refrigeration 1 h
Cooking 6 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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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!

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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

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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.

Our sommeliers suggest

C'EST LA VIE CHARDONNAY / SAUVIGNON

Languedoc-Roussillon, France

The C'est la Vie Chardonnay / Sauvignon, a fruity, lively white from Languedoc, is all about freshness: it echoes the lemon in the dressing and rinses off the olive oil between bites. With the salted herbs, the sherry and the oregano, the tender octopus already has plenty of flavor, so the wine just has to refresh. Serve it very cold, preferably on a patio. See the product

FLACATOUNE, MICROBRASSERIE CHARLEVOIX, 7%

The grilled octopus keeps a delicate flesh under its grill marks, and the lemon and white wine season it without weighing it down. The strong Belgian ale plays in the background: fine bubbles, dry finish, notes of spice and flowers. It gives body to the plate without ever getting ahead of the octopus. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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