The slightly smoky seafood aromas of charred octopus make it a perfect partner for the flavors of a classic Niçoise salad.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat the oven to 400°F. Toss the potatoes with enough oil to coat. Season well with salt, and spread out on a rimmed baking sheet. Roast, flipping once, until tender, 15 to 20 minutes.
Meanwhile, fill a medium bowl with ice water. Bring a medium saucepan of well-salted water to a boil. Add the beans, and boil until crisp-tender, 1 to 2 minutes. Transfer to the ice water to cool. Drain and pat dry with paper towel.
Toss the tomatoes with 1 tsp. salt. Press the yolks through a fine mesh strainer into a small bowl.
In a large bowl, gently toss the octopus, green beans, potatoes, tomatoes, and cucumber with the mint, vinegar, and the 2 Tbs. of olive oil. Season to taste with salt and pepper. To serve, dot serving plates with the caramel or tapenade. Divide the salad among the plates and serve sprinkled with the egg yolk and topped with whole fresh mint leaves.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?