Octopus salad

1 kg whole octopus

ready for cooking

Some salt

200 ml olive oil

100 ml white balsamic vinegar

50 ml apple juice

1 tsp sugar

1½ tsp salt

Some pepper

2 stalks of celery

2 sour apples (e.g. Granny Smith)

1 bunch of basil

coarsely chopped

1 bunch of flat-leaved parsley

coarsely chopped

1 unwaxed lemon

some grated zest and juice

Rinse the octopus under cold water and drain well. Place on a perforated stainless steel tray and salt it.

Cook at 100 °C for 1 hour using the steam mode. Allow to cool.

Stir all the ingredients together well in a bowl. Season with salt and pepper.

Cut the celery and apples into 5 mm cubes and toss in the vinaigrette.

Cut the tentacles into slices about 5 mm thick and add, along with the herbs, to the salad in the bowl and mix together well. Add some lemon zest and juice to taste. Serve cold.

Steaming 100 °C for 1 Hrs