Recipe Overview
Grilled Octopus Salad is a beautiful meeting of land and sea: tender octopus simmered gently until succulent, then charred over high heat and laid over a lemony bean salad with green onions and sun-dried tomatoes. It is rustic in spirit, yet elegant enough for a composed antipasto or a refined lunch plate.
Texture & Balance
The octopus stays tender from gentle poaching, then gains smoky edges from the grill. Cannellini beans bring creaminess, while the lemon oil cuts through the richness and keeps the whole dish bright and lifted.
Chef Service Style
Serve the octopus warm over the bean salad so the seafood stays lively and the flavors open beautifully. This recipe works especially well as a first course, seafood station item, or plated salad for spring and summer menus.
Ingredients
- 2500 g large octopus, cleaned (about 8 tentacles)
- 4 bay leaves
- 150 g white onion
- 80 g celery stalks
- 120 g jumbo carrot
- 6 black peppercorns
- 680 g cooked cannellini beans
- 120 g lemon-infused olive oil
- 80 g green onions, thinly sliced
- 120 g sun-dried tomatoes, julienned
- Sea salt
- Freshly cracked black pepper
Chef’s Finishing Note
This salad is finished with a bright lemon oil that lifts the grilled octopus, cannellini beans, and sun-dried tomatoes. The citrus oil adds freshness, aroma, and a clean Tuscan seafood balance.
Lemon Oil
Lemon Oil is a bright citrus emulsion made with equal parts fresh lemon juice and extra-virgin olive oil, seasoned with sea salt and cracked black pepper. The acidity of the lemon helps thicken the oil into a glossy, lightly viscous consistency perfect for seafood, beans, vegetables, and warm salads.
- Ratio: 50% lemon juice / 50% extra-virgin olive oil
- Seasoning: sea salt and black pepper
- Use: finishing oil for grilled octopus and cannellini beans
- Station: Garde Manger
Preparation
- Bring a large pot of water to a boil with the bay leaves, peppercorns, onion, celery and carrot.
- Dip the octopus in and out of the boiling water 5 times to curl the tentacles. Reduce to a gentle simmer and cook 25 to 35 minutes, depending on size. Let the octopus cool in the covered pot.
- In a bowl, combine the cannellini beans, green onions and sun-dried tomatoes with lemon-infused olive oil. Season with sea salt and freshly cracked black pepper.
- Slice the octopus and grill or sear in a very hot skillet until lightly charred around the edges.
- Plate the warm octopus over the bean salad and finish with a little extra lemon oil before serving.
Ready for Menu Builder and Station Use
This salad is structured for your Menu Builder workflow and can be used as a seafood antipasto, warm composed salad, or featured station item with inventory-ready ingredients and scalable serving logic.
Chef Notes
The key is not to overcook the octopus. Letting it cool in its own liquid helps preserve tenderness, while the final grilling adds that irresistible smoky edge. A good lemon oil is essential here because it ties together the seafood, beans, and sweet acidity of the tomatoes.
Service Suggestions
- Serve warm as an elegant antipasto on chilled white plates.
- Finish with extra virgin olive oil and a touch of lemon zest for freshness.
- Pair with grilled country bread or crostini for a more rustic Tuscan presentation.
- Excellent for seafood tasting menus, buffet stations, and summer private events.
| Calories | 260 kcal |
| Protein | 24 g |
| Carbohydrates | 14 g |
| Fat | 10 g |
| Fiber | 5 g |
| Cholesterol | 95 mg |
| Sodium | 520 mg |