Recipes

Shaved Asparagus and Wild Octopus Salad

Ingredients:

• 1 tablespoon good olive oil
• 2 teaspoons fresh lemon juice
• 1.5 teaspoons Dijon-style mustard
• 1 teaspoon freshly cracked black pepper
• 2 teaspoons kosher salt
• 10 asparagus stalks, shaved with a vegetable peeler into long ribbons.
• 1 can Ekone Wild Octopus
• ¼ cup pecorino cheese

Serves 2-4

Instructions:

1. Whisk olive oil, lemon juice, mustard, pepper, and salt together in a small bowl and set aside.
2. Mix the contents of your Ekone Wild Octopus with the asparagus stalks, making sure to not lose the juice in the can.
3. Drizzle the Dijonette dressing over the salad using only a spoonful at a time being mindful not to over dress, until the asparagus ribbons are coated but not glistening from the sauce.
4. Plate and shave pecorino cheese over the dish and serve.