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Fremantle Octopus Ceasar Salad

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Tender, sustainably harvested Fremantle octopus paired with a creamy, charred Caesar salad makes for a fresh, coastal twist on a classic dish. Ideal for a light dinner, lunch or brunch!

Ingredients

250g Pre-Cooked Fremantle Octopus Legs (defrosted)

1 garlic clove

1 salted anchovy 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

1 head Romaine lettuce

1 lemon

Directions

Preheat your oven to a high broil setting.
Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
Reheat octopus by immersing in boiling water for 2-3 minutes.
Split romaine lettuce lengthways and lightly brush with olive oil and season with salt. On a baking tray place lettuce facing split side up and broil until golden brown, approximately 7-8 minutes. (You can also grill the lettuce, if you prefer.)
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.
Transfer reheated Fremantle Octopus and 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!