Martin's octopus salad

Yield: 1 servings

Measure Ingredient
3 pounds Octupus cooked cut small
1 cup Rice wine vinegar
2 cups Olive oil
1½ cup Red peppers sliced
1½ cup Green peppers sliced
¼ cup Fennel loosley packed
Lemon juice to taste
1 tablespoon Ginger
2 tablespoons Garlic minced
2 tablespoons Shallots

combine all ingredients in a ss bowl and refrigerate for 12 hours.

Submitted By MARTIN MENZIES On 10-28-95

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