SALAD CHAT WOUJ OCTOPUS SALAD WITH FRIED PLANTAIN “CROUTONS” AND PASSION FRUIT VINAIGRETTE

SALAD CHAT WOUJ OCTOPUS SALAD WITH FRIED PLANTAIN “CROUTONS” AND PASSION FRUIT VINAIGRETTE 

PREP TIME: 15 MINUTES  

COOK TIME: 1 HR 35 MINUTES  

SERVES: 4

HERE’S HOW TO COOK THE OCTOPUS 

HERE’S WHAT’S IN IT

• 2-3 pounds of whole octopus (fresh or frozen) 

• ½ cup of fresh squeezed lemon juice

• ½ cup of sea salt

• ½ cup of pickling spice 

• 1 cup of granulated sugar

• 16 quarts of water

• 2 tablespoons of olive oil

HERE’S HOW TO MAKE IT

STEP 1. 

In a heavy bottom stock pot over high heat bring all ingredients except the octopus and oil to a boil. If octopus is frozen allow it to defrost before cooking it. 

STEP 2.

Holding the octopus by the head, dip the tentacles in the boiling liquid 3 times with a 10 second pause in between each time it is dipped in the cooking liquid. 

STEP 3.

After the 3rd time, place the entire octopus in the boiling liquid and reduce the heat to a simmer. Cook octopus for about 2 hours until the octopus is fork tender.

STEP 4.

After the octopus is cooked remove the tentacles. Drizzle the tentacles with the oil and place it on a medium heat grill and grill the tentacles for about 2-3 minutes on each side.

PASSION FRUIT VINAIGRETTE

PREP TIME: 15 MINUTES  

SERVES: 4

HERE’S WHAT’S IN IT

• ½ cup of olive oil

• ½ cup of passion fruit puree

• 1 ounce of rice wine vinegar

• The juice & zest of 1 lemon

• 1 tablespoon of honey

• ½ teaspoon of sea salt 

HERE’S HOW IT’S MADE

STEP 1.

Place all the ingredients in a medium mixing bowl. Using a whisk, mix ingredients until the flavors have incorporated.

FRIED PLANTAIN “CROUTONS”

PREP TIME: 15 MINUTES  

SERVES: 4

HERE’S WHAT’S IN IT

• 4 cups of vegetable oil for frying

• 1 medium plantain

• 1 tablespoon of dry Epis seasoning

• 2 cups of water

• 1 tablespoon of sea salt 

HERE’S HOW TO MAKE IT

STEP 1.

Peel the plantain by cutting both of the ends and cutting a shallow incision lengthwise of the plantain. Using the back side of the nail of your thumb, push the skin of the plantain away from the flesh in a steady upward motion. Once the skin is off, slice the plantain diagonally into 1-inch pieces. 

STEP 2.

Heat the oil in a heavy bottom skillet over medium heat. Place a few plantain slices in the oil, and fry until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.

STEP 3.

While the plantain slices are still warm, place them one at a time on the clean counter, using a plate or any item with a hard flat surface, press down on the plantains and flatten to 1/4 inch thick or to your desired thickness. You can also use a plantain press.

STEP 4.

Add the water and salt to a bowl and stir until the salt has dissolved then place the pressed plantains in the salt water. Remove plantains from the water and return them to the skillet of oil and continue frying until golden brown and crispy. 

STEP 5.

When plantains are crispy remove them from the oil using a tong and add the dry Epis seasoning while plantains are still hot.  Place the fried plantains on a paper towel to absorb excess oil. Cut the fried plantains into squares and use them as croutons for the salad.

THE SALAD

PREP TIME: 8 MINUTES  

SERVES: 2

THIS IS WHAT’S IN THE SALAD 

• ½ ounce of picked parsley

• 1 ounce of cherry tomatoes cut in half

• ½ ounce of picked watercress

• ½ cup of thinly sliced mango

• 1 ounce of the plantain croutons

• 2 tablespoons of the passion fruit vinaigrette 

• 4 grilled octopus tentacles

HERE’S HOW TO PUT IT ALL TOGETHER

STEP1. 

Place all ingredients in a mixing bowl, except for the vinaigrette, and gently toss until incorporated.

STEP 2. 

Place salad on a plate and drizzle about 1 tablespoon of the passion fruit vinaigrette on it and serve