© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, April 2008
Salads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much for its gorgeous color contrast with the octopus as for its freshness and crunch) and lightly dressed with olive oil.
2 pounds frozen octopus, thawed and rinsed
⅓ cup chopped flat-leaf parsley
3 garlic cloves, finely chopped
1 celery rib, havled lengthwise and thinly sliced crosswise
1 carrot, havled lengthwise and thinly sliced crosswise
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ teaspoon fine sea salt
¼ teaspoon dried oregano
Cut off and discard head of octopus, then cut tentacles into 1 inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, about 45 minutes to an hour. Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, ½ teaspoon pepper, and additional sea salt to taste.
Let stand 30 minutes for flavors to develop.
Note: Octopus salad, without the parsley, can be made a day ahead and chilled, covered. Stir in the parsley just before serving.