Octopus And Rice Bean Salad Appetizer Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

16 to 20 haricots verts, trimmed, cut in half, blanched, and seasoned with olive oil, togarashi, salt and pepper

6 tablespoons rice or white navy beans, cooked and seasoned with olive oil, thyme, salt and pepper

2 eggs

2 small bundles assorted micro greens, dressed with olive oil and lemon

1 cups water

1/2 teaspoon white wine vinegar

1 pinch saffron

Pinch of sugar

4 tablespoons saffron emulsion, recipe follows

1 tablespoons butter

5 cherry or pear tomatoes, cut in half

1/4 teaspoon salt, plus more for seasoning

Freshly ground black pepper, to taste

1/2 leek, cut into thin rings and briefly marinated in olive oil and sherry vinegar

16 pieces Japanese Tako (octopus), very thinly sliced

1/2 cup water

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