Boiled Octopus Salad with Almond Tarator

Author: Massimo Mele

• 1 kg (2 lb, 4 oz) octopus tentacles
• 5x garlic cloves, lightly smashed
• 1x long red chilli, sliced (seeds removed, if you prefer mild heat)
• 1x tablespoon chopped flat-leaf (Italian) parsley
• 1x tablespoon chopped marjoram
• 250 ml (9 fl oz/1 cup) white wine vinegar
• 250 ml (9 fl oz/1 cup) mild extra virgin olive oil
• Extra white wine vinegar, to serve
• 1x head of fennel
• 1/2 head of radicchio
• 1x celery heart light green leaves only

For the almond tarator

• 2x slices of sourdough bread
• 1/2 cup almond meal
• 2x garlic cloves
• ½ cup water
• 50ml lemon juice
• Salt and pepper to taste
• Extra virgin olive oil, as needed
• 100ml milk

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