Remove the carpaccio container from the refrigerator 15 minutes before starting.
Open the package and completely remove the protective film. Turn it upside down and push the carpaccio to remove the tray.
Carefully separate the slices and arrange them in a large bowl.
LEMON VINAIGRETTE.
In a glass container with a lid, add the oil, lemon, salt, minced garlic and pink pepper. Shake until the vinaigrette is emulsified.
Add half of the sauce to the carpaccio and cover with plastic wrap. Set aside until plating time. It is advisable that it is about 30m so that the octopus is impregnated with all the flavor of the vinaigrette.
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Place the salad leaves in the center of the plate.
Add around, the rest of the ingredients to taste. Do not overload with topping, it is much more harmonious and delicate to add a touch of each ingredient.
