Salad

Salad na Octopus at Hipon na may Gulay, Prutas, at Pistachio Crudité

Name: Salad na Octopus at Hipon na may Gulay, Prutas, at Pistachio Crudité
Yield: 2 servings
Cuisine: Western
Ingredients: 2 malalaking frozen na octopus; 20 hipon; 1 tangkay ng celery; 1 karot; 1 piraso ng leek; 2 kutsara ng puting suka (30 ml); 1 karot; 2 bombilya ng fennel; 2 celery hearts; 1 bungkos ng radishes; 1 abokado; 1 berdeng mansanas; 2 kahel; 2 limon; 1 kahel; 1 pakete ng tinadtad na pistachio (mga 40 gramo); Extra-virgin olive oil, ayon sa pangangailangan; Asin, ayon sa pangangailangan; Paminta, ayon sa pangangailangan

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Salad na Octopus at Hipon ay malambot na octopus at hipon sa crudité ng fennel, radish, mansanas, abokado, at kahel na may limon.

Salad na Octopus at Hipon na may Gulay, Prutas, at Pistachio Crudité

Octopus and Shrimp Salad with Vegetable, Fruit, and Pistachio Crudité

Mga Sangkap

Ingredients

2 malalaking frozen na octopus

2 large frozen octopus

20 hipon

20 shrimp

1 tangkay ng celery

1 celery stalk

1 karot

1 carrot

1 piraso ng leek

1 piece leek

2 kutsara ng puting suka (30 ml)

2 tablespoons white vinegar (30 ml)

1 karot

1 carrot

2 bombilya ng fennel

2 fennel bulbs

2 celery hearts

1 bungkos ng radishes

1 bunch radishes

1 abokado

1 avocado

1 berdeng mansanas

1 green apple

2 kahel

2 oranges

2 limon

2 lemons

1 kahel

1 orange

1 pakete ng tinadtad na pistachio (mga 40 gramo)

1 packet chopped pistachios (about 1/3 cup or 40 grams)

Extra-virgin olive oil, ayon sa pangangailangan

Extra-virgin olive oil, as needed

Asin, ayon sa pangangailangan

Salt, as needed

Paminta, ayon sa pangangailangan

Pepper, as needed

Mga Hakbang

Instructions

Ilagay ang octopus sa isang malaking palayok ng malamig na tubig. Idagdag ang isang karot, isang tangkay ng celery, isang piraso ng leek, at dalawang kutsara ng puting suka. Pakuluin, pagkatapos ay lutuin ng halos 40 minuto (o hanggang malambot na ang octopus). Patayin ang apoy at hayaang lumamig ang octopus sa tubig na pinagkuluwan nito.

Place the two large frozen octopus in a spacious pot filled with cold water. Add one carrot, one celery stalk, a piece of leek, and two tablespoons (30 ml) of white vinegar to the pot. Bring this mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the octopus becomes exceptionally tender. Once cooked, turn off the heat and allow the octopus to cool completely in its cooking liquid.

I-steam ang mga hipon. Kapag luto at lumamig na, balatan ang mga ito at ilagay sa isang mangkok na may katas ng kahel, asin, at paminta.

Steam the 20 shrimp. After they are cooked and have cooled down, peel the shrimp and transfer them to a bowl. Season them with orange juice, salt, and pepper.

Hugasan ang mga gulay, hiwain nang manipis, at ibabad sa malamig na tubig na may katas ng limon.

Wash all the vegetables well. Slice them thinly and then immerse them in a bowl of cold water mixed with lemon juice.

Hiwain nang manipis ang berdeng mansanas nang hindi binalatan. Balatan at hiwain ang abokado. Ihalo ang dalawa sa katas ng limon para maiwasan ang pagbabago ng kulay.

Thinly slice the green apple, keeping the skin on. Peel and slice the avocado. Toss both the apple and avocado slices with lemon juice immediately to prevent them from browning.

Alisin ang mga suckers mula sa octopus at gupitin ito sa mga piraso. Ilagay ang octopus sa isang mangkok at timplahan ng katas ng kahel, kaunting asin, at sariwang ginadgad na paminta.

Once the octopus has cooled, remove the suckers and cut the octopus into bite-sized pieces. Transfer the octopus pieces to a bowl and season them with orange juice, a touch of salt, and freshly ground pepper.

Kumuha ng malaking plato na may bahagyang mataas na gilid. Ayusin ang ilang gulay at prutas na crudité sa ibaba. Idagdag ang pinatuyo na octopus at hipon (mag-iwan ng 5-6 na hipon para sa garnish). Idagdag ang natitirang crudité, pagkatapos ay tapusin ng mga hiwa ng kahel, mansanas, abokado, ang nakalaan na radishes, at hipon. Ibuhos ang lahat ng emulsion ng extra-virgin olive oil na may katas ng limon at paminta. Budburan ng tinadtad na pistachio.

Prepare a large platter that has slightly raised edges. Arrange a layer of the made vegetable and fruit crudité on the bottom of the platter. Add the drained octopus and shrimp over this layer, remembering to set aside 5 to 6 shrimp for garnish. Distribute the rest of the crudité, then complete the arrangement with slices of orange, apple, avocado, the reserved radishes, and the remaining shrimp. Drizzle the entire salad with an emulsion made by whisking together extra-virgin olive oil, lemon juice, and pepper. Garnish generously with the chopped pistachios.