Name: Salade Niçoise with Grilled Octopus
Prep time: 47 min
Cook time: 48 min
Total time: 95 min
Yield: 4 servings
Cuisine: french
Ingredients: 1.5 kg octopus (cleaned and tentacles separated); 500 grams potatoes (waxy variety, whole); 250 grams green beans (trimmed); 1 large red bell pepper (cut into strips); 1 large yellow bell pepper (cut into strips); 4 tablespoons extra virgin olive oil; 3 tablespoons red wine vinegar; 2 cloves garlic (minced); 1 teaspoon Dijon mustard; 1 teaspoon dried herbes de Provence; Salt and black pepper to taste; 2 tablespoons fresh parsley (chopped); 1 tablespoon fresh lemon juice

Salade Niçoise with Grilled Octopus

A classic French Provençal salad elevated with tender grilled octopus, featuring a harmonious blend of potatoes, crisp green beans, and colorful bell peppers. This elegant dish combines Mediterranean flavors with French culinary tradition, perfect as a light yet satisfying main course.

95 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty5/10

Sour5/10

Umami6/10

Spicy2/10

🥄 Texture

Tender, slightly chewy octopus with a charred, slightly crisp exterior; waxy potatoes that hold their shape and creamy interior. Bright, snappy green beans and crunchy bell pepper strips provide fresh contrast, giving the dish a pleasing mix of soft and crisp elements.

👃 Aroma

Smoky, grilled seafood notes from the octopus layered with garlicky olive oil and herbal tones from herbes de Provence and parsley. Fresh citrus and red wine vinegar add a bright, slightly tangy top note that lifts the overall aroma.

🍷 Pairs Well With

A dry Provencal rosé or a crisp, citrusy Sauvignon Blanc; alternatively a light, effervescent Pilsner works well to cut the richness.

🥗 Side Dishes

Crusty baguette or country bread to soak up vinaigrette; a simple mixed green salad with lemon dressing; marinated Niçoise olives or a platter of roasted cherry tomatoes.

Ingredients(13 items)

11.5 kg octopus (cleaned and tentacles separated)

2500 grams potatoes (waxy variety, whole)

3250 grams green beans (trimmed)

41 large red bell pepper (cut into strips)

51 large yellow bell pepper (cut into strips)

64 tablespoons extra virgin olive oil

73 tablespoons red wine vinegar

82 cloves garlic (minced)

91 teaspoon Dijon mustard

101 teaspoon dried herbes de Provence

11Salt and black pepper to taste

122 tablespoons fresh parsley (chopped)

131 tablespoon fresh lemon juice

Instructions

Bring a large pot of salted water to boil. Add the cleaned octopus and simmer gently for 45-50 minutes until tender. Pierce the thickest part with a fork to test doneness. Remove and let cool slightly, then cut tentacles into 5-7 cm pieces.

In the same pot of boiling water, add the whole potatoes and cook for 15-18 minutes until just tender. Remove with a slotted spoon and set aside to cool slightly.

Add the green beans to the boiling water and cook for 4-5 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

Prepare the vinaigrette by whisking together olive oil, red wine vinegar, minced garlic, Dijon mustard, and herbes de Provence in a small bowl. Season with salt and pepper to taste.

Once the potatoes have cooled enough to handle, cut them into quarters or thick slices, keeping the skin on for texture and nutrition.

Heat a grill pan or outdoor grill to medium-high heat. Brush the octopus pieces lightly with olive oil and season with salt, pepper, and dried herbes de Provence. Grill for 2-3 minutes per side until lightly charred and heated through.

In a large mixing bowl, gently combine the cooled potatoes, green beans, red bell pepper strips, and yellow bell pepper strips. Pour the vinaigrette over the vegetables and toss gently to coat evenly.

Arrange the vegetable mixture on a large serving platter or individual plates. Top with the grilled octopus pieces and drizzle with any remaining vinaigrette.

Finish with fresh lemon juice, sprinkle chopped fresh parsley over the entire dish, and serve at room temperature or slightly chilled.