Octopus, White Bean Salad, Red Veined Arugula

Written By Stephen Coello

Octopus, Whtie Bean Salad, Red Veined Arugula

Equipment Needed

  • Cast Iron Skillet

  • Mixing Bowl

INGREDIENTS LIST

  • 2 Pieces Octopus Legs, precooked

  • 2 Tbsn Olive Oil, plus 3 Tbsn for searing Octopus

  • 1 Cup Cannelini Beans

  • 1/2 Cup Fennel, shaved

  • 1/2 Cup Radicchio, chopped

  • 1/4 Cup Kalamata Olives

  • 1 tsp Parsley, chopped

  • 1 Tbsn Lemon Juice

  • Salt to taste

  • Red Veined Arugula and Fennel Fronds for garnish

METHOD

For The Octopus

Start by adding the Olive Oil into a heated cast iron skillet and bringing to just before the smoking point. Carefully add in the octopus and sear until golden brown on both sides and reserve.

For The Salad

Combine the Cannellini Beans, Radicchio, Shaved Fennel, Kalamata Olives, Parsley and Lemon Juice in a bowl and adjust seasoning with salt. Toss and reserve.

For The Plate

Start by adding the bean salad onto the base of the plate, spread out evenly. Place the octopus on top, and place the Radicchio Leaves, Fennel Fronds and Red Veined Arugula around for garnish.

Stephen Coello
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