Fall Salad of Octopus, Crab, and Baby Red Potatoes


Fall Salad of Octopus, Crab, and Baby Red Potatoes



- 1/2 pound baby red potatoes, boiled and cooled, then cut into quarters
- 1/2 small Bermuda or Maui (sweet) onion, diced
- 2 tablespoons ponzu sauce
- Freshly ground black pepper
- Sea salt
- 4 ounces Dungeness crab meat
- 1 small octopus, boiled and sliced
- 2 cloves garlic, minced
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped chives, plus extra for garnish
- 2 tablespoons extra virgin olive oil
- 1 lemon, cut in half
- 1 tablespoon crushed red pepper flakes

How to Serve:

In a small bowl, combine the potatoes and diced onion. Toss with ponzu sauce, and season with salt and pepper. Set aside for about 10 minutes to let the flavors combine.

In another bowl, combine the crab, octopus, garlic, parsley, and chives. Gently toss with olive oil. Squeeze the lemon halves over the top and toss again. Finish with red pepper flakes. Add the dressed potatoes and onions; toss to combine. Only add more salt and pepper after you have tasted the salad, because it will likely not need any more.

Arrange on a large salad plate and garnish with chives. This salad can be made ahead of time and refrigerated for up to 24 hours without significant loss of flavor, but it tastes best when it is eaten within 2 hours of preparation.

Serves 2.

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