We Cook! Mill’s Tavern’s Slow-cooked Octopus & Blanched Sea Bean Salad

by Chef Edward Bolus, Mill’s Tavern

Slow-Cooked Octopus & Blanched Sea Bean Salad (Serves 4):

Tender octopus, briny sea beans, and sweet-tart pickled fruit come together in this fresh, coastal-inspired salad courtesy of Mill’s Tavern. Serve it with warm focaccia for a light but flavorful bite!

Where to Find Sea Beans & Octopus:
Sea beans (also known as samphire or salicornia) are typically available at specialty grocers, seafood markets, or farmers’ markets during spring and summer. Ask your fishmonger for cleaned octopus, or find it frozen at many Mediterranean or Asian markets.

INGREDIENTS:

For the Slow-Cooked Octopus:

• 2 lbs. octopus, cleaned
• 1 small onion, halved
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 tsp black peppercorns
• 1 lemon, halved
• 2 tbsp extra virgin olive oil
• Salt, to taste
  
  

For the Blanched Sea Beans:

• 2 cups sea beans, rinsed
• Ice water, for shocking
  
  

For the Pickled Apricot & Cherry:

• 4 dried apricots, thinly sliced
• ½ cup fresh or dried cherries, halved
• ½ cup white wine vinegar
• ½ cup water
• 1 tbsp honey
• ½ tsp salt

For the Salad Assembly:

• 3 tbsp extra virgin olive oil
• ½ tsp sweet Urfa pepper (or smoked paprika)
• Fresh lemon juice (from ½ a lemon)
• House-made or store-bought focaccia, for serving

INSTRUCTIONS:

Slow-Cook the Octopus:

• In a large pot, combine octopus, onion, garlic, bay leaf, peppercorns, and lemon halves.
• Cover with water and bring to a gentle simmer.
• Cook on low heat for 60–90 minutes, until fork-tender.
• Remove from heat, let cool slightly, then slice into bite-sized pieces.
• Drizzle with olive oil and season with salt. Set aside.
  
  

Pickle the Apricot & Cherry:

• In a small saucepan, combine vinegar, water, honey, and salt. Bring to a light simmer.
• Place sliced apricots and cherries in a bowl.
• Pour the warm pickling liquid over the fruit.
• Let sit for at least 20 minutes (or refrigerate for a few hours for deeper flavor).
  
  

Blanch the Sea Beans:

• Bring a pot of water to a boil.
• Add sea beans and blanch for 30 seconds.
• Immediately transfer to an ice bath to halt cooking.
• Drain and pat dry.
  
  

Assemble the Salad:

• In a mixing bowl, combine octopus, sea beans, and pickled fruit.
• Drizzle with olive oil and lemon juice.
• Sprinkle with Urfa pepper and toss gently to coat.
• Serve immediately with warm focaccia.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.