This is a seafood salad without comparison and could easily serve as a main lunch dish. If this is your introduction to cooking octopus, make sure you use sufficient force to tenderize (a rolling pin is crude, but effective) before adding it to the bouillon. This is the secret to tender tubes.
Court Bouillon
12 cups (3 L) water
4 cups (1 L) vinegar
1 large onion, quartered
2 bay leaves
2 Tbsp (45 mL) black peppercorns
1 lemon, cut up
3 parsley stems
2 Tbsp (30 mL) salt
Salad
1 lb (450 g) octopus, tenderized
1 lb (450 g) squid, cleaned
4 cups (1 L) mixed exotic greens (mustard greens, fris? lolla rossa, onion cress, mustard Osaka)
1 cup (250 mL) celery root, julienned
1 red pepper, finely diced
1 yellow pepper, finely diced
Salad Dressing
1/2 cup (125 mL) extra-virgin olive oil
5 Tbsp (75 mL) fresh lemon juice
1 large garlic clove, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly cracked peppercorns
Chili Citrus Dressing
3/4 cup (180 mL) soy sauce
5 Chinese red chilies, chopped
1/2 cup (125 mL) fresh lemon juice
1 Tbsp (15 mL) sesame oil
7 Tbsp (105 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 Tbsp (30 mL) ginger, freshly grated
Combine ingredients for court bouillon in a large pot and bring to a boil. Add octopus (whole section or large pieces); reduce to simmer and cook while stirring for 6 to 8 minutes. Remove octopus and pat dry.
You have two dressings to attend to, but both are a breeze. Combine ingredients for salad dressing in a small bowl. Whisk to combine; set aside. Combine ingredients for chili citrus dressing in a bowl. Whisk to combine; set aside.
Heat barbecue to medium-high heat. Grill octopus and squid, taking care not to overdo them and turning often (approximately 6 to 8 minutes).
Combine mixed greens with salad dressing. Chop grilled octopus and squid and roll in citrus chili dressing.
Add dressed greens to each plate and top with seafood. Top each plate with diced peppers and julienned celery root.
Serves 6.
source: "Everything Old is New Again", alive #295, May 2007
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.