Heat octopus on a fennel salad
This octopus tentacle salad with fennel, radish, scented with garlic and parsley, will make the mouth water of shellfish lovers. Elements Appetizer For four individuals 2 fennel 1 bunch of radishes 1 bunch of parsley 5 tablespoons of olive oil three tablespoons of white balsamic vinegar 2 tablespoons of orange juice 1 teaspoon of honey salt pepper 400 g of octopus tentacles already cooked on the fish counter cooking oil 1 clove of garlic proceed Preparation: ca. 25 minutes Finely slice the fennel and radishes it with the mandolin. Chop the parsley and blend it with the oil, balsamic vinegar, orange juice and honey. Season with salt and pepper. Lower the tentacles into bite-sized items. Warmth the oil and add the squeezed garlic. Brown the items of octopus for approx. 2 minutes. Organize them on plates with the slices of fennel and radishes, sprinkle with the sauce and serve. You may be interested to read about the cabbage pesto recipe/ beef salad bowl recipe/ Italian apple cake reci
