We need:250 g of octopus, 70 g of soup vegetables, ½ medium sized onions, ½ teaspoon peppercorns, a few bay leaves;250 g of fresh dandelion; 150 g fresh strawberries, 5 tablespoons olive oil, 100 ml wine vinegar, salt; lemon juice, fresh parsley
If we are going to use fresh octopus, it is better to freeze it first and only then to cook it. But we can buy already frozen and skip this step.
Place the octopus in a large shrimp along with the bay leaves, peppercorns, onions and soup vegetables and add enough cold water to cover the ingredients. Cook the octopus over moderate heat long enough to soften it, about an hour or more, depending on its size. Octopus softness can be tested with a wooden stick. Let the cooked octopus cool completely in the water in which it was cooked. Cut the cold octopus into bite-sized pieces.
The dandelion is cleaned and washed thoroughly. Rinse the strawberries under running water and cut them into quarters[BR3] or halves if the berries are small. Heat the olive oil in a frying pan, add the wine vinegar and salt to taste. Just before the liquid boils, add the cooked and sliced octopus. Cook for a few minutes to warm the octopus.
Shake the dandelion in a bowl, pour it over the hot filling and add the octopus. Toss the salad lightly with wooden utensils and place the sliced strawberries on top. To taste, the salad can be sprinkled with a few drops of freshly squeezed lemon juice for freshness and sprinkled with chopped parsley.
More seasonal recipes can be found in the book at: https://zalozba.kmeckiglas.com/kulinarika/jedi-iz-sklede