Name: Salt and pepper baby octopus with aïoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Dressing; 2 tablespoon olive oil dressing; 1 tablespoon lemon juice; 1 tablespoon olive oil; Aïoli; 1 egg yolk; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 1 tablespoon white wine vinegar; 1 cup (250ml) olive oil; 1 teaspoon lemon juice; 500 gram cleaned baby octopus, halved lengthways; 2 teaspoon sea salt; 3 teaspoon cracked black pepper; 150 gram mesclun; 1 lebanese cucumber (130g), sliced thinly; 125 gram cherry tomatoes, halved

Ingredients

Dressing

2 tablespoon olive oil dressing

1 tablespoon lemon juice

1 tablespoon olive oil

Aïoli

1 egg yolk

1 clove garlic, crushed

1 teaspoon dijon mustard

1 tablespoon white wine vinegar

1 cup (250ml) olive oil

1 teaspoon lemon juice

500 gram cleaned baby octopus, halved lengthways

2 teaspoon sea salt

3 teaspoon cracked black pepper

150 gram mesclun

1 lebanese cucumber (130g), sliced thinly

125 gram cherry tomatoes, halved

Method

1.To make dressing; place ingredients in screw-top jar; shake well.

2.To make aïoli blend or process egg yolk, garlic, mustard and vinegar until combined. With motor operating, gradually add oil in thin, steady stream; process until aïoli thickens slightly. Stir in juice.

3.Combine octopus, salt and pepper in medium bowl.

4.Place mesclun, cucumber, tomato and dressing in large bowl; toss gently to combine.

5.Heat oil in wok; stir-fry octopus, in batches, until browned lightly and cooked through.

6.Serve octopus on salad with aïoli and lemon wedges, if desired.

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the sauce.
Note

Women's Weekly Food

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