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Octopus, frisée and fennel salad with lardons and lentil dressing

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.
Octopus, frisée and fennel salad with lardons and lentil dressingChris Court
4 - 6
20M
1H
1H 20M

For an even simpler version, leave out the octopus and add crisp croûtons instead. Or try it with a poached egg. Or seared scallops.

Ingredients

Lentil dressing

Method

Main

1.Bring a large saucepan of salted water to the boil, add octopus, bring back to the boil, then reduce heat to low and simmer until octopus is tender (50 minutes to 1 hour). Drain, cool, then refrigerate until chilled (1 hour).
2.For lentil dressing, boil lentils in a large saucepan until tender (15-20 minutes), then drain. Meanwhile, combine remaining ingredients in a bowl, add warm lentils, toss to combine and season to taste.
3.Fry lardons in a small frying pan, stirring occasionally, until fat renders, and lardons are crisp and golden brown (5-6 minutes). Keep warm.
4.Heat a char-grill pan over high heat (or a barbecue). Brush octopus with oil and grill, turning once, until charred all over (2-3 minutes). Chop while still warm and transfer to a bowl. Add lentil dressing, lardons and a little rendered fat from the pan to taste, then add frisée, fennel, lemon juice to taste, fennel fronds and parsley, season to taste, toss to combine and serve.

Drink Suggestion: Tangy chenin blanc. Drink suggestion by Max Allen

Notes

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