Italian salad with octopus

This Italian salad has actually a very general base. By changing the dressing and key ingredients, you turn this salad easily into an Asian or American version. 


1 head of Salanova lettuce
200 g octopus tentacles (cooked)*
3 tomatoes (in various colours if desired)
1 red onion
½ sprig of flat-leaf parsley
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp agave syrup
½ tsp smoked paprika powder
½ clove of garlic

  1. Shred the larger lettuce leaves and arrange them in a dish or tray. Cut or slice the octopus tentacles into 1 cm pieces. Cut the tomatoes into wedges and slice the onions into wafer-thin rings. Finely chop the parsley leaves. Mix the octopus, tomatoes, onion and parsley with the lettuce.
  2. Make a dressing using the olive oil, vinegar, agave syrup and paprika powder. Crush the garlic into it. Season to taste with salt and pepper. Drizzle the dressing over the salad.

Are you struggling to find cooked octopus? If so, cook the tentacles yourself: bring a pan of water containing a peeled onion to the boil. When the water is boiling, add the octopus and a little salt and cook for 40 min. Remove from the pan and leave to cool.