Charred Octopus with Vegetable Relish | Sysco Foodie
Ingredients Directions - Take one octopus tentacle and put it in a bowl with the olive oil, salt, pepper and orange Gochugaru and lemon juice and mix and
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 foodie.sysco.com.
Ingredients
- 1 each cooked octopus tentacles 2.8-4.2 ounce
- .12 teaspoon Spiceology orange Gochugaru Chile
- ½ ounce canola blend olive oil
- ¼ teaspoon Sysco Classic Kosher flake coarse salt
- .12 teaspoon Imperial/McCormick spice coarse ground black pepper
- 1 ounce roasted red tomato segments
- 1 tablespoon Sysco Imperial artichoke hearts quarters
- ½ tablespoon Sysco Imperial large pitted Kalamata olive
- ¾ tablespoon Imperial Fresh Italian parsley
- ¼ ounce mini red pepper drops
- ½ ounce Imperial Fresh lemon
- ½ ounce pickled red onion
- ¼ ounce Sysco Imperial imported nonpareil capers
- .12 ounce Imperial Fresh baby arugula
- ½ ounce Sherry Vinaigrette
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