Salad with octopus, rusks and tarama vinaigrette

Ingredients for a great salad

• 1 bag of Greek salad "From the Vezyroglou Farm"
• 2 spring onions
• Fresh aromatic herbs 

For the octopus

• 1 octopus frozen
• 4 tbsp. red wine vinegar
• 4 tbsp. olive oil
• 1 clove garlic 

For the sauce

• 50 gr. tarama
• 1 lemon, (its juice)
• 5 tbsp. olive oil
• 3 tbsp. cold water

For serving

Broken Carob-beans

• Put the octopus in a saucepan, close with the lid and leave on medium heat covered for about 45 minutes, until the octopus is well softened. We do not need to add salt or other liquids. We must be patient and not open the lid for as long as we cook the octopus.
• Prepare the salad dressing. Put all the ingredients together in the multi and beat until you have a nice firm sauce. We can add a little more water if needed.
• When the octopus is ready, add the vinegar, olive oil, garlic (chopped or whole), close the lid and let it boil for another ten minutes. Transfer to a container, cut into small bites and leave to cool well with its juices.
• We prepare the salad. Wash and dry the vegetables and herbs. Finely chop the onions. Put the salad in a bowl, add the herbs, onions, and two tablespoons of the sauce. Divide into portions or transfer to a large salad bowl. Add the octopus and the nuts and serve.