Potato and braised octopus salad

AT A GLANCE

  • Serves 4 people

Potato salad can be the starting point to which other ingredients are added to become a meal, as well as a side dish. Waxy potatoes, such as the kipflers used here, are best because they hold their shape and texture.

  • 500 gm kipfler potatoes, scrubbed
  • 2 baby fennel bulbs
  • 1 Spanish onion
  • 1 cup (loosely packed) flat-leaf parsley
  • 1 radicchio, washed and coarsely torn
  • 1 egg yolk
  • 200 ml extra-virgin olive oil
  •  
  • Braised octopus
  • 1 octopus (about 1kg), cleaned
  • 1 lemon, coarsely chopped
  • 1 tsp each fennel seeds and coriander seeds
  • 3 fresh bay leaves
01   For braised octopus, combine octopus and remaining ingredients in a large saucepan and cover with cold water. Bring to the boil over high heat, reduce heat to low, cover, simmer until tender (25-30 minutes). Drain octopus, reserving 50ml braising liquid, and cool to room temperature, then cut into 5cm pieces.
02   Meanwhile, place potatoes in a saucepan, cover with salted water and bring to the boil over high heat, reduce heat to medium, simmer until tender (8-10 minutes). Drain and, when cool enough to handle, cut into 5cm pieces.
03   Thinly shave fennel and onion on a mandolin and combine in a bowl with parsley, radicchio, potato and octopus. Whisk reserved braising liquid and egg yolk in a bowl until pale and frothy. Whisk in extra-virgin olive oil in a thin stream until combined and season to taste. Drizzle over salad, toss to combine and serve.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

RODNEY DUNN , GERALDINE MUÑOZ

FEATURED IN

Aug 2009

Aug 2009

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