Octopus and Fennel Salad with Lentil Dressing

Name: Octopus and Fennel Salad with Lentil Dressing
Total time: 80 min
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

www.gourmettraveller.com.au

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.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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