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Charred Octopus with Orange, Cured Olives, Frisée, and Mint Vinaigrette
Book Information
Sous Vide: Better Home Cooking
Page: 67
Ingredients
Canola Oil
Dijon Mustard
Fresh Mint
Fresh Thyme
Frisée
Ground Coriander Seeds
Ground Espelette Chile
Octopus
Oil-Cured Black Olives
Olive Oil
Orange
Red Wine Vinegar
Tags
Seafood