← All recipes

🍽️ Tender Octopus Salad with Chard and Crispy Salami

91 kcal · 30 min · 4 servings

Ingredients

• 1 octopus (kitchen-ready approx. 600 g)
• 50 ml white wine vinegar
• salt
• 1 sprig rosemary
• 3 sprigs thyme
• 1 sprig parsley
• 250 g young chard (without stems)
• 1 handful parsley
• 1 untreated lemon
• 60 g salami
• 1 pinch sugar
• pepper (from the mill)

Instructions

1. 1. Rinse the octopus thoroughly under running water.
2. 2. Place the octopus in a pot and cover it with about 2 liters of water.
3. 3. Add one tablespoon of salt and the vinegar to the water.
4. 4. Bring the liquid to a boil.
5. 5. Reduce the heat to low and let the pot simmer half-covered for 1 to 1.5 hours.
6. 6. Add the herbs during the last 15 minutes of cooking time.
7. 7. Test the doneness by inserting a fork into the meat.
8. 8. If the fork can be pulled out easily, the octopus is done.
9. 9. Remove the octopus from the broth and let it cool down.
10. 10. Cut the cooled octopus into bite-sized pieces.
11. 11. Wash the chard and let it drain well.
12. 12. Cut the chard into thin strips.
13. 13. Rinse the parsley briefly and shake it dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Loosely mix the chard strips with the parsley leaves.
16. 16. Distribute the vegetables on a plate.
17. 17. Peel the lemon skin to obtain the zest.
18. 18. Squeeze the juice from the lemon.
19. 19. Slice the salami into thin rounds.
20. 20. Fry the salami in a pan for 1 to 2 minutes.
21. 21. Add the octopus pieces to the pan and toss them briefly.
22. 22. Remove the pan from the heat immediately.
23. 23. Add the lemon juice, the zest, and 2 to 3 tablespoons of water.
24. 24. Season the mixture with sugar, salt, and pepper to taste.
25. 25. Distribute the octopus with the sauce over the chard salad.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 91
• Protein: 7 g · Fett/Fat: 5 g · Carbs: 3 g