Florida Orange Braised Octopus With Purple Potato Salad And Pequillo Pepper Vinaigrette | Florida Or
Pequillo Pepper Vinaigrette
Ingredients
- 3 cups (720 ml) Florida orange juice
- 2 cups (480 ml) White wine
- ¼ cup (60 ml) White wine vinegar
- ½ cup Carrot, 1” diced
- ½ cup Onion, 1” diced
- ½ cup Celery, 1” diced
- 1 each Bay leaf
- 1 tsp Peppercorns
- 2 lb Octopus, small size, head removed
- 1 cup Olive oil
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