Octopus salad with fennel and blood oranges

Main course (serves 4) OR Small starter (serves 10)
    • A jar of musky octopus by Manaide*
    • 2 fennel bulbs
    • 4 oranges
    • 200g of your favourite mayonaise
    • OR, to make handmade mayonaise: 330ml unsweetened soya milk, 330ml delicate extra virgin olive oil
    • Delicate extra virgin olive oil
    • salt and pepper to taste

After overindulging for days, let’s have a light lunch menu: Manaide’s musky octopus. 

Despite their gnarly look, these little jarred octopus are incredibly pleasing to the palate. Just a sprinkle of this and that, here and there, to turn them into the surprisingly light festive starter.


Remove the octopus from the jar and drain. Cut the tentacles into pieces of half a centimeter thick and the heads into strips. Season with a delicate extra virgin olive oil of your choice.

Prepare a classic or vegan mayonnaise (adding a few spoonfuls of orange juice and orange zest): for the vegan version, using a hand blender, mix the soy milk, juice from one orange, extra virgin olive oil, orange zest, salt and pepper to taste until the mixture is creamy and homogenous.

Wash the fennel and slice as thinly as possible. Peel the oranges and remove the first layer of edible skin; slice thinly. Mix both the fennel and orange in a bowl and season with a little olive oil and salt.

Serve the octopus, salad and mayonnaise in three separate bowls, allowing each person to create their own salad.
Serve the octopus in a bowl and dip them in the mayo and enjoy!

* Product included in Box 04 Natalissimo!