You are cooking: Fremantle Octopus Ceaser Salad
calculating... December 11, 2020

Fremantle Octopus Ceaser Salad

  • 2 people
  • 15mins
  • 10mins
  1. Pre-heat the oven on top grill with fan assist setting to 200C.
  2. Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
  3. Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
  4. Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
  5. Reduce the heat to a simmer and insert the steaming basket into the steaming pot. Steam with a closed lid for about 20 minutes.
  6. To check doneness, pierce through the thickest part of the octopus with a sharp knife. It should go through without much resistance, if not steam for additional 1-2 minutes.
  7. Split baby cos lettuce lengthways and lightly brush with olive oil and season with salt. On a baking tray place cos lettuce facing split side up and grill until golden brown, approximately 7-8 minutes.
  8. In a mortar and pestle add garlic and anchovy fillet. Beat until a smooth paste forms. Add lemon juice, mustard, Worcestershire sauce, mayonnaise, parmesan, salt and black pepper. Mix until well incorporated.
  9. Transfer steamed Fremantle Octopus and cos lettuce to the plate and dress it with generous spoonful of Ceaser dressing. Garnish with a wedge of lemon and freshly cracked black pepper. Enjoy!
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  • 250 g Raw Fremantle Octopus, defrosted
  • 1 garlic clove
  • 1 salted anchocy fillet
  • 1 tbsp lemon juice, freshly squeezed
  • ½ tsp dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ cup mayonnaise
  • ¼ cup parmesan cheese, grated
  • ¼ tsp salt
  • ¼ ground black pepper
  • 3 Cos Lettuce, baby
  • 1 lemon

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