Name: Octopus, frisée and fennel salad with lardons and lentil dressing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 - 6
Ingredients: 1 kg octopus tentacles; 130 gm mild pancetta, or streaky bacon, cut into lardons; 1 head frisée, leaves separated; 1 fennel bulb, thinly shaved, fronds reserved for garnish (optional); Juice of ½ lemon, or to taste; Lentil dressing; 120 gm small green lentils (½ cup); 125 ml mild-flavoured extra-virgin olive oil, plus extra for brushing (½ cup); 1½ tbsp red wine vinegar; 1 golden shallot, finely chopped; 1 small garlic clove, crushed; ½ cup coarsely chopped flat-leaf parsley, plus extra to serve

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.

Serves 4 - 6

Prep

20M

Cook

Total

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

1 kg octopus tentacles

130 gm mild pancetta, or streaky bacon, cut into lardons

1 head frisée, leaves separated

1 fennel bulb, thinly shaved, fronds reserved for garnish (optional)

Juice of ½ lemon, or to taste

Lentil dressing

120 gm small green lentils (½ cup)

125 ml mild-flavoured extra-virgin olive oil, plus extra for brushing (½ cup)

1½ tbsp red wine vinegar

1 golden shallot, finely chopped

1 small garlic clove, crushed

½ cup coarsely chopped flat-leaf parsley, plus extra to serve

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.