Octopus Confit with Frisée and Fennel Salad


Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Salad, Side Dish
Cuisine French, Mediterranean
Servings 4
Calories 303 kcal


  • 1 10.6 oz. pkg Wholey® Cleaned Octopus
  • 4 cloves Garlic minced
  • 2 sprigs Fresh oregano
  • 3 cups Olive oil
  • 2 Tbsp Olive oil
  • ½ tsp Kosher salt
  • 2 Tbsp Pine nuts
  • 2 Tbsp Dijon mustard
  • Tbsp Red wine vinegar
  • 2 tsp Fresh chives finely chopped
  • ¼ tsp Fresh ground black pepper
  • 1 bulb Fennel trimmed and thinly sliced, 2 Tbsp fronds for garnish
  • ½ small Red onion thinly sliced
  • 4 cups Frisée lettuce
  • 1 cup Canned chickpeas drained and rinsed


  • In medium saucepan, heat octopus, garlic, oregano, 3 cups oil and ¼ teaspoon salt to a simmer over medium heat; reduce heat to medium-low and simmer 45 minutes or until octopus is fork-tender, stirring occasionally. With slotted spoon, transfer octopus to paper towel-lined plate; cool slightly and transfer to cutting board. Coarsely chop octopus. Makes about 1 cup.
  • In small skillet, heat pine nuts over medium-low heat 4 minutes or until toasted, stirring frequently; transfer to plate and cool.
  • In large bowl, whisk mustard, vinegar, chives, pepper and remaining ¼ teaspoon salt; whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Makes about ⅓ cup.
  • Add fennel, onion, frisée, chickpeas and pine nuts to dressing; toss. Makes about 6 cups.
  • Serve salad topped with octopus garnished with fennel fronds.


Keyword Gluten-Free, Octopus