Octopus Salad - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE BOILED OCTOPUS
• 1 tablespoon sea salt
• 1 red onion
• 1 stalk celery
• 4 bay leaves
• 4 peppercorns
• 2kg octopus tentacles
• OCTOPUS DRESSING
• 100ml apple cider vinegar
• 100ml extra virgin olive oil
• ⅓ teaspoon sea salt
• 2 cloves garlic, finely grated
• 3g freshly chopped parsley
• freshly cracked pepper, about 4-5 turns of the peppermill
• NASTURTIUM SALSA VERDE
• 100g nasturtium leaves, roughly chopped
• 25g parsley leaves, roughly chopped
• 50ml apple cider vinegar
• 250ml extra virgin olive oil
• 5g sea salt
• TO SERVE
• 800g piccolo potatoes, boiled
• 200g kalamata olives, halved
• 1 green apple, thinly sliced
• fennel pollen & edible flowers