Octopus salad
Easy Rosé
Appellation(s)
- Beaujolais
Octopus salad - ©Emma Vernay
Between spring and summer, opt for the lightness of a salad with subtle iodine flavours. To be paired with a Beaujolais rosé of course!
Ingredients
- 250g pre-cooked durum wheat
- 400g octopus tentacles
- 150g lamb's tongue lettuce
- 100g pomegranate
- 100g toasted cashew nuts
- For the honey dressing : 4tbsp mustard, 6 tbsp cider vinegar, 8 tbsp olive oil
Preparation
- Step 1Start by cooking the wheat according to the instructions on the packet then rinse with cold water to cool.
- Step 2Cut the octopus tentacles into pieces. Heat a frying pan with a little olive oil, when hot, grill the octopus tentacles for a few minutes.
- Step 3Mix all the ingredients of the salad in a large bowl.
- Step 4Now make the dressing by mixing together the mustard, honey, cider vinegar and olive oil in a small bowl. Using a fork, whisk until smooth.
- Step 5Serve the salad with the dressing.
- Step 6Enjoy!
