Octopus and Fennel Salad with Lentil Dressing
This Octopus, frisée and fenne salad is super versatile. For an even simpler version, leave out the octopus and add crisp croûtons instead. Or try it with a poached egg. Or seared scallops.
Ingredients
- 1 kg octopus tentacles
- 130 gm mild pancetta, or streaky bacon, cut into lardons
- 1 head frisée, leaves separated
- 1 fennel bulb, thinly shaved, fronds reserved for garnish (optional)
- Juice of ½ lemon, or to taste
- Lentil dressing
- 120 gm small green lentils (½ cup)
- 125 ml mild-flavoured extra-virgin olive oil, plus extra for brushing (½ cup)
- 1½ tbsp red wine vinegar
- 1 golden shallot, finely chopped
- 1 small garlic clove, crushed
- ½ cup coarsely chopped flat-leaf parsley, plus extra to serve
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