1 grilled turkey dog
5 tomato slices for an octopus’s garden
White wine vinegar
A healthy portion of whimsy
I had a leftover hot dog from yesterday’s barbecue and I was inspired. Cutting the octopus out was easy, I just used scissors to cut it in half then snipped it into quarters and snipped the quarters in half without cutting too far up to the top (maybe 2/3). I sliced up the rest of the dog and sprinkled it around the salad. The mustard was The Real Ale Stone Ground Mustard made by the Atlantic Brewing Company.