Grilled Octopus Salad
Grilled Octopus Salad
Directions
- Mix octopus tentacles with part of the dressing, marinate for 25 minutes.
- Grill octopus for 3 minutes on each side.
- In a SS Bowl Combine the mesclun and half the vegetables. Add 4 fl. oz. of dressing and toss lightly.
- Place salad on plate and decorate with remaining vegetables and top with remaining vegetables.
- Place octopus and serve immediately.
Ingredients
- 4 packs The Fresh Catch® Octopus Tentacles
- 1 lb. Peak Fresh Produce® Lettuce, Spring Mix
- 8 oz. Peak Fresh Produce® Tomato(es), small dice
- 5 oz. Peak Fresh Produce® Onion(s), Red, small dice
- 5 oz. Packer Tri Color Fingerlings
- 2 tbsp. Peak Fresh Produce® Cilantro, chopped
- 1 oz. Contigo Cotija Cheese
- 2 fl. oz. Garlic Chipotle Dressing, (see recipe below)
Garlic Chipotle Dressing
Directions
- In a blender combine the roasted garlic, chipotles, oil, cilantro, lime juice and puree.
- On low speed add ranch and mix until well combined. Reserve for service.
Recipe by Humberto Guardiola, Business Development Manager, Performance Foodservice - Florence.
Ingredients
- 10 oz. West Creek® ranch buttermilk
- 2 fl. oz. oil, canola
- 8 ea. Peak Fresh Produce® Garlic, Clove(s), roasted
- 6 oz. Contigo® Pepper(s), Chipotle in Adobo Sauce, chopped
- 1/4 cup Peak Fresh Produce® Cilantro, chopped
- 6 fl. oz. lime, juice