Tuesday
Jun052012
Octopus Salad with Tarragon and Olives
We can’t all go on holiday in the south of France, but eating like a Francophile doesn’t have to be a luxury. Meld the right flavors and paradise will hardly seem an ocean away.
Consider tarragon and olives your transportation to the Pyrenees. These flavors aren’t just tasty they’re poignant. When tossed with perfectly poached octopus, this combination inspires.
To cook up the most unctuous octopus, think “low and slow”. Ignore all the nonsense about adding corks to the cooking liquid and please don’t beat your octopus. Be nice! Respect your protein. Your reward will be transcendent.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
