Recipe Overview
Grilled Octopus Salad is a Tuscan coastal composition built around tender octopus, creamy cannellini beans and bright lemon oil. The octopus is gently simmered with aromatic vegetables, cooled in its own cooking liquid, then charred over high heat and served warm over beans with green onions and sun-dried tomatoes.
Why This Page Matters
Recipe 375 now functions as a complete Salad Station record: the same ingredient identities power the visible recipe, Live Inventory map, Menu Builder metadata, shared Ingredients Engine, Master Search, labor calculations and prepared Lemon Oil connection.
Connected Experience
Serving changes scale both recipe quantities and inventory quantities. The labor engine records serving-specific production cost, while ingredient graphics open their connected Tuscany Cuisine knowledge pages and the Lemon Oil component links directly to its preparation.
Ingredients
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Large Octopus — 2500 g · cleaned, approximately 8 tentacleslarge_octopus
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Bay Leaves — 4 piece · for octopus poaching liquidHERB-BAY-LAUREL
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White Onion — 150 g · for octopus poaching liquidTC-VEG-ONION-WHITE
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Celery Stalks — 80 g · for octopus poaching liquidVEG-CEL-001
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Jumbo Carrot — 120 g · for octopus poaching liquidTC-VEG-CARROT-001
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Whole Black Peppercorns — 6 piece · for octopus poaching liquidSPICE-PEPPERCORN-BLACK
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Cannellini Beans — 680 g · cooked and drainedTC-LEGUME-CANNELLINI-001
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Lemon Oil — 120 g · prepared lemon-oil component; 50% lemon juice / 50% extra-virgin olive oillemon_infused_olive_oil
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Green Onions — 80 g · thinly slicedTC-VEG-ONION-GREEN
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Sun-Dried Tomatoes — 120 g · juliennedsun_dried_tomatoes
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Sea Salt — 2 pinch · to tasteSPICE-SALT-0001
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Freshly Cracked Black Pepper — 2 pinch · freshly cracked, to tasteSPICE-PEPPERCORN-BLACK
🍋 Linked Preparation — Lemon Oil
The salad uses the connected Lemon Oil preparation as a prepared component. Its page provides the citrus-oil method and keeps the prepared ingredient identity reusable across Salad Station recipes.
Open Lemon Oil PreparationPreparation
- Bring a large pot of water to a boil with the bay leaves, whole black peppercorns, white onion, celery and carrot.
- Dip the octopus into and out of the boiling water five times to curl the tentacles. Reduce to a gentle simmer and cook for 25–35 minutes depending on size. Let the octopus cool in the covered cooking liquid.
- Combine the cannellini beans, green onions and sun-dried tomatoes with the prepared lemon oil. Season with sea salt and freshly cracked black pepper.
- Slice or portion the octopus and grill or sear over very high heat until lightly charred around the edges.
- Plate the warm octopus over the cannellini bean salad and finish with a little additional lemon oil before serving.
Ready for Menu Builder & Seafood Salad Production
Recipe 375 is configured for Menu Builder selection, Salad Station production, scalable servings, labor costing, Live Inventory mapping, Purchasing, shared ingredient icons, linked Lemon Oil prep and Master Search.
Chef Notes
Do not overcook the octopus. Gentle simmering followed by cooling in the cooking liquid protects tenderness; the final grill should be fast and hot to create char without drying the tentacles. Keep the cannellini bean salad bright and properly seasoned before plating.
Service Suggestions
- Serve warm as an elegant seafood antipasto or composed salad.
- Finish with additional lemon oil immediately before service.
- Pair with grilled country bread or crostini for a rustic Tuscan presentation.
- Suitable for seafood tasting menus, premium buffets and summer events.
| Calories | 260 kcal |
| Protein | 24 g |
| Carbohydrates | 14 g |
| Fat | 10 g |
| Fiber | 5 g |
| Cholesterol | 95 mg |
| Sodium | 520 mg |