2 servings

• Octopus – 300 g
• Lamb’s lettuce – 100 g
• Yellow and red cherry tomatoes – 150 g
• Green apple – ½
• Green olives – 50 g
• Giusti White Condiment – 2 tablespoons
• Extra virgin olive oil – 2 tablespoons
• Salt and pepper – to taste

COOK THE OCTOPUS

Bring a pot of lightly salted water to a boil and immerse the octopus. Cook for about 40 minutes, then let it cool in its cooking water to keep it tender. Once cooled, cut it into pieces.

PREPARE THE VEGETABLES

Wash the lamb’s lettuce thoroughly. Cut the cherry tomatoes in half, slice the green apple thinly, and dice the red bell pepper.

ASSEMBLE THE SALAD

Arrange the lamb’s lettuce on a plate and add the cherry tomatoes, apple, bell pepper, olives, and octopus pieces.

DRESS AND SAVE

Prepare an emulsion with extra virgin olive oil, Giusti White Condiment, salt, and pepper. Drizzle the dressing over the salad, mix gently, and serve with a glass of chilled white wine.