Haricot's salad with marinated octopus

Name: haricot's salad with marinated octopus
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 1 lemon; 1 toe garlic; 7,5 g fresh dill; 200 g octopus arms (coolers); 5 el traditional olive oil; 300 g baby potatoes; 150 g fresh haricots verts; 1 anchovy fillets in canned oil; 30 g pine nuts; 40 g chilled baby kale

Haricots pasta salad with marinated octopus

Ingredients

Kitchen Stuff

1 hand blender with cup

Directions

Squeeze lemon and finely chop the garlic. Cut 3 sprigs of dill finely, save the rest for later. Cut the octopus into slices of 1.5 cm.
Mix 1 tbsp lemon juice, the oil, half the garlic, the chopped dill, octopus, pepper and salt in a bowl and leave to marinate outside the refrigerator for 30 min.
Meanwhile, halve the potatoes in the length and cook in plenty of water with salt in 11 min. Until done.
In the meantime, remove the stalk of the haricots verts and cook with the potatoes for the last 5 min.
Meanwhile, put the anchovies, 2/3 of the rest of the dill, the rest of the garlic, the rest of the oil and some pepper in a tall cup and puree with the hand blender.
Season the dressing with the rest of the lemon juice.
Drain the potato and haricot verts, spread over a large flat dish and scoop with the dressing. Allow to cool.
Heat a frying pan without oil or butter and toast the pine nuts in 4 min. On medium heat until golden brown. Remove from the pan and allow to cool.
Leave the pan on the fire. Drain the octopus and cook over medium heat for 3 minutes.
Spoon the potato and haricot verts with the kale and spread over 4 plates. Sprinkle with the pine nuts.
Place the octopus on the salad and garnish with the remaining dill. Cut the rest of the lemon into slices and serve.