Gourmet Octopus Vinaigrette Salad with Arugula and Feta Cheese
Octopus vinaigrette will make for a delicious, unique salad that will become a go-to recipe on your menu. Salads with gourmet ingredients are easy to make and are very popular with customers. Some of the best products for this type of dish are octopus, arugula, and feta cheese. There are lots of ways to prepare a vinaigrette. Here are some of our suggestions – we’re sure you’ll find one that fits perfectly with your restaurant’s style.
To share: 4 people Time: 90 min Difficulty: Low Serve as: Main dish
How to prepare octopus salad with arugula and cheese
Serves 4. Ingredients:
- 10.5 oz frozen precooked Tentak or El Rey del Pulpo octopus
- 9 oz arugula
- 10-15 black olives
- 5 oz feta or white cheese
- 1 heirloom or seasonal tomato
For the vinaigrette:
- 6 tbs olive oil
- 1 tbs lemon juice
- 1 tbs balsamic vinegar
- 2 tbs honey
- 1 tbs Dijon mustard
- Pepper, to taste
Gourmet octopus vinaigrette salad is easy and quick, with very few steps:
1. First, defrost the octopus. To do so, put it in the refrigerator to defrost 24 hours beforehand, or submerge in room-temperature water for 30 minutes, depending on whether you are planning to use it the next day or immediately.
2. Plate the arugula, along with the other ingredients: octopus, feta cheese, sliced tomato, and olives.
3. Lastly, dress with the vinaigrette.
To make the vinaigrette:
To make a basic vinaigrette to go along with the octopus, simply:
1. Heat the honey for a few seconds in the microwave.
2. Add the rest of the ingredients and the olive oil.
3. Whisk together.
More vinaigrettes and ideas for your frozen octopus salad with arugula
As we mentioned at the beginning of the post, if you’re thinking of adding a unique touch to your dishes, you can try these special vinaigrettes, which go a step further than the basic vinaigrette. All of these vinaigrettes go great with octopus:
A nut vinaigrette will add extra flavor to the salad that you’ll love. Grind almonds and walnuts with a pestle and mortar (or in a food processor). Then add olive oil and pepper and blend.
Tomato vinaigrette is always a good bet. Everyone loves tomato, and it tastes lovely when macerated. Marinate two tomatoes, some pickles, and a spring onion overnight in extra virgin olive oil and salt. Serve the next day over the salad.
Asian food is trendy right now, and a big hit among customers, so it’s a great option for this type of salad. For this vinaigrette, mix 8 tablespoons rice vinegar, 4 tablespoons olive oil, 1 teaspoon wasabi paste, 2 tablespoons soy sauce, 1 teaspoon sugar, and a pinch of salt.
Salads make a great starter and vinaigrettes are an excellent option to make a wide range of unique combinations. You might also like our octopus and avocado salad.
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