Ingredients (4 servings)
- 800 grams octopus
- 200 grams white cabbage, chopped
- 100 grams carrots grated
- 10 grams olive oil
- 80 grams mayonnaise
- 20 grams mustard
- 100 grams green onion, finely chopped
- 1 tbsp chives, finely chopped
- Salt & Pepper
- 1 tsp lime zest
- 5 grams lemon juice
- 2 bay leaves
- 5 grains of black pepper
- 200 grams white wine
- 100 grams baby rocket
In a saucepan, place the octopus along with the bay leaves and the pepper grains and pour the wine. Cover it and boil over low heat until tender.
Remove from heat, pull skin and suckers off, and chop into pieces.
In a large bowl, mix all ingredients together. Keep it in the refrigerator for half an hour before serving.
Garnish with the baby rocket on top.