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Octopus and Rice Bean Salad Appetizer Recipe

Octopus and Rice Bean Salad Appetizer Recipe

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Ingredients:

Serving

16 pieces japanese tako ( octopus), very thinly sliced
6 tbsp rice or white navy beans, cooked and seasoned with olive oil , thyme , salt and pepper
16 to 20 haricots verts, trimmed, cut in half, blanched, and seasoned with olive oil , togarashi , salt and pepper
5 cherry or pear tomatoes, cut in half
1/2 leek, cut into thin rings and briefly marinated in olive oil and sherry vinegar
freshly ground black pepper , to taste
4 tbsp saffron emulsion, recipe follows
2 small bundles assorted micro greens, dressed with olive oil and lemon
1/2 cup water
1 pinch saffron
1 tbsp butter
1 cups water
1/2 tsp white wine vinegar
1/4 tsp salt, plus more for seasoning
2 eggs
pinch of sugar

Directions:

For each plate, arrange 8 slices of the octopus in a slightly overlapping fan near the center of the plate, creating a half moon. Spoon on some of the white beans on the inside curve of the octopus. Place the haricots verts next to the rice beans. Scatter the tomato halves around the dish. Place a few slices of marinated leeks on top of the octopus. Season with a touch of black pepper. Drizzle the saffron emulsion around the octopus. Garnish with micro greens on top and serve.
Saffron Emulsion:
Bring water to a simmer and add the saffron. Let simmer until the water amount is reduced by 1/2. Let cool and add the butter to the saffron mixture. Blend with an immersion blender until the mixture is emulsified. Pass the mixture through a fine-mesh strainer. Bring the 1-cup of water to a simmer, add the vinegar and 1/4 teaspoon salt. When at a simmer again, poach the eggs for 1 minute. Remove immediately and place directly into a blender. Blend the eggs until they are liquefied. In a clean saucepan, over very low heat, add the saffron-butter mixture and the liquefied eggs. Add the sugar. Heat slowly while emulsifying with an immersion blender. Sauce should be slightly thick but still pourable. Adjust seasoning with salt. Yield: 3/4 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.25 Kcal (1090 kJ)
Calories from fat	94.72 Kcal
		% Daily Value*
Total Fat	10.52g	16%
Cholesterol	178.95mg	60%
Sodium	362.6mg	15%
Potassium	136.65mg	3%
Total Carbs	32.67g	11%
Sugars	1.01g	4%
Dietary Fiber	0.82g	3%
Protein	8.81g	18%
Vitamin C	2.8mg	5%
Vitamin A	0.1mg	2%
Iron	2.8mg	16%
Calcium	60.9mg	6%

Amount Per 100 g
Calories	89.76 Kcal (376 kJ)
Calories from fat	32.67 Kcal
		% Daily Value*
Total Fat	3.63g	16%
Cholesterol	61.72mg	60%
Sodium	125.06mg	15%
Potassium	47.13mg	3%
Total Carbs	11.27g	11%
Sugars	0.35g	4%
Dietary Fiber	0.28g	3%
Protein	3.04g	18%
Vitamin C	1mg	5%
Iron	1mg	16%
Calcium	21mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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