Recipe Tip: Octopus Salad with Tomatoes & Potatoes
Top Recipe for 4 Persons by Markus Furtner. All ingredients and tips for getting it right. Top chef Markus Furtner from the restaurant Didi's Frieden in Zurich tells us his recipe for Mediterranean octopus salad.
- 1fresh octopus, about 800g
- 4San Marzano tomatoes, or other plum tomatoes
- 400 gpotatoes, waxy
- 1red onion, about 80 g
- 150 gTaggiasca olives, pitted or other small olive
- 10basil leaves, shredded
- 80 mlolive oil, cold pressed
- juice of 1/2 organic lemon
- 1 pinch(es)sea salt
- somefreshly ground white pepper
Step 1Boil the potatoes in their skins until soft and allow to cool.
Step 2Then peel and cut into one centimetre cubes.
Step 3Peel and deseed the tomatoes and cut into 1cm cubes.
Step 4Quarter the onion and cut into thin slices.
Step 5Halve the olives lengthwise.
Step 6Cut the basil leaves into fine strips.
Step 7Divide the octopus while still warm and cut into slices.
Step 8Now mix all the salad ingredients together with the octopus.
Step 9Finally, season with the lemon juice, sea salt and pepper. Serve.
Step 10Tomato & Peach Salad with Basil Vinaigrette Stevan Paul's all-time favourite summer salad tastes best when tomatoes and peaches are ripe. The combination is unbeatable. Salad
Step 11Mackerel Salad with Beetroot Freshly made mackerel mousse is served with Italian herb salad. Fish
Step 12Cabbage with Apple Cider Vinegar & Chives Roasted aromas from the grill meet fruity notes and fresh flavours – a creation by Sebastian Mattis from Fritz & Felix restaurant in Baden-Baden. Vegetarian
Step 13Mango & Cucumber Salad with Rosemary Making this salad is not exactly quick, as there is a lot of chopping, however if you try it once, you will want to make it again and again. It tastes indecently good! Salad
Step 14Roasted Rhubarb with Port & Goats Cheese Au Gratin The strong, finely balanced acidity of rhubarb not only works in fruity desserts, but also in savoury dishes: here is a recipe with goats cheese. Fruit