Indulge in Chef Brian Nasajon’s masterful Charred Octopus Salad, in which our Mediterranean octopus, pan-seared and chilled, shines as the star of every bite. Balanced with vibrant salsa criolla, a touch of chile de árbol heat, sourdough bread, and a pepper spread, this dish is crafted for those who crave a culinary adventure beyond the ordinary.
Our cryogenically preserved octopus ensures unmatched texture, flavor, and freshness—perfect for raw and refined preparations, just as fresh as the day it was caught. 🌊
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All right, guys. This to me is the perfect way to enjoy octopus on a beautiful sunny day. This is grilled alundra octopus that’s been tossed with some fresh ingredients picked right from our garden. Okay, so the first thing we’re going to do for this salad is I’m going to make a nice base of a rich Greek yogurt sauce. Uh it’s going to be simple. It’s going to be light. Uh but it’s going to really bring the entire salad together. I’m going to take some fresh dill that we just picked from the garden. I’m going to give it a really nice chunk. Half a lemon. Squeeze all of that in there. and some sea salt. [Music] Here we have grilled octopus. This is alome octopus that we just pulled out of the grill. Here I have some red onions. These red onions I thinly cut and I rinse them under cold water. What that does, it kind of just takes a bit of the edge off that kind of intense abrasiveness of the onion and keeps it nice and sweet. Next, I have these beautiful Castella Vron olives. These are my favorite. They’re not really too briny or salty, but they have a ton of flavor. Next, I have these beautiful little cherry tomatoes. Again, I’m going to keep them in half. I want some of those juices to come out and kind of help with the vinegarette. Again, I don’t want to cut them too much smaller because I’ll lose the integrity of the tomato. Lastly, I’m going to use a good quality feta. And, you know, I’m going to cut them in small little squares, maybe a little smaller than the other ingredients because, like I said, it’s a little bit more intense. Got that saltiness to it. [Music] First thing we’re going to do, we’re going to take that yogurt sauce we made earlier. We’re going to put it all around the base of the salad. And then we’re going to give our salad a nice stir. Again, when you stir it, kind of go gentle with it. You don’t want to break anything up. Like I said, we want the ingredients to be as whole as possible. Important for me for the salad that that octopus gets a nice char. It’s really going to bring an extra layer of grilled smoky flavor that otherwise uh your salad might be losing a little bit of complexity. So, make sure when you grill that octopus, get a nice char on it.
Dining and Cooking