Octopus Salad with Lentils, Fennel and Citrus
Grown in Umbria, Abruzzo and Sicily, most dried lentil varieties don’t need soaking before cooking. For this recipe, our lentils absorb the salad’s citrusy dressing, helping their flavour pop so that they really come alive when paired with perfectly grilled octopus.
Ingredients
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) clementine or orange juice
- 1 tbsp (15 ml) honey
- ½ tsp red pepper flakes
- 1 large frozen octopus (or 2 small), about 2 ½ lb (1.2 kg), thawed (see note)
- 8 cups (2 litres) water
- 2 onions, halved
- 2 stalks celery, cut into pieces
- 1 lemon, the juice only
- 1 clove garlic, chopped
- 2 oranges
- 1 grapefruit
- 1 recipe cooked lentils
- 1 bulb fennel, thinly sliced
- ½ cup (15 g) arugula, chopped
- Salt and pepper
Instructions
- In a bowl, combine all the ingredients. Set aside.
Grown in Umbria, Abruzzo and Sicily, most dried lentil varieties don’t need soaking before cooking. For this recipe, our lentils absorb the salad’s citrusy dressing, helping their flavour pop so that they really come alive when paired with perfectly grilled octopus.