Grilled octopus and crispy vegetable salad with mustard & saffron vinaigrette

For a striking dish, try Visen Anenden's salad, combining griddled octopus with crisp vegetables and a spicy dressing
Grilled octopus and crispy vegetable salad with mustard & saffron vinaigrette
  • Rating:
  • Serves: 4
  • Cook Time: 1.4166666666666667 hours 25 minutes
  • Prep Time: 30 minutes plus 2 hrs infusing plus cooling
  • Effort: medium


For the grilled octopus

  • 0.5 medium octopus
  • 1 lemons, cut in half
  • 2 bay leaves
  • 6 black peppercorns
  • 2 litres water
  • 1 pinches black pepper
  • 3 tbsp vegetable oil

For the crispy vegetable salad

  • 0.5 mooli (white radish)
  • 1 carrots, cut into short, fine strips
  • 1 banana shallots, thinly sliced
  • 250 g mizuna leaves, Japanese leaf vegetable
  • 1 red chillies, de-seeded and cut into short, fine strips
  • 20 coriander leaves
  • 10 mint leaves
  • 0.5 cucumber, de-seeded and cut into short, fine strips

For the mustard and saffron vinaigrette

  • 2 cm piece ginger, crushed
  • 1 clove garlic, crushed
  • 1 pinches turmeric
  • 1 pinches chilli powder
  • 5 g mustard seeds, coarsely crushed
  • 2 strands saffron
  • 0.25 tsp caster sugar
  • 1 tbsp hot water
  • 50 ml sunflower oil
  • 50 ml cider vinegar


1. First make the mustard and saffron vinaigrette. Using a mortar and pestle, pound together the ginger, garlic, turmeric, chilli powder and mustard seeds into a paste. 2. Place the saffron, sugar and hot water in a saucepan and heat together gently for 1-2 minutes. Set aside. 3. Meanwhile, heat the sunflower oil in a saucepan. Add the paste and fry for 2-3 minutes, stirring, over a medium heat. Remove from direct heat and allow to cool. 4. Mix in the cider vinegar and the saffron water and infuse for 2 hours. 5. Put the octopus, lemon, bay leaves and peppercorns in a large pan. Add the water to cover the octopus, weighing it down if necessary. 6. Simmer the octopus very gently for 1 hour, 15 minutes. Once the octopus is cooked, allow it to cool in the cooking liquid. Take the octopus out of the liquid. Cut off the tentacles and slice into 5cm chunks. 7. Heat a griddle pan until hot. Season the octopus body with salt and freshly ground pepper, brush with vegetable oil and cook it briefly on the griddle. Remove the griddled octopus and slice it. 8. Meanwhile, prepare the crispy vegetable salad. In a mixing bowl, mix together the mooli, carrot, shallot, mizuna, chilli, coriander, mint and cucumber. Season with salt and freshly ground pepper and mix with 2 tablespoons of the mustard and saffron vinaigrette. 9. Mix half the sliced griddled octopus into the crispy vegetable salad. 10. To serve, place the crispy vegetable salad in the middle of a bowl plate. Scatter with the griddled octopus slices and poached tentacle chunks. Drizzle with the remaining vinaigrette and serve.

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