Octopus Salad Recipe

Octopus Salad Recipe

  • 2 pound frozen octopus, thawed and rinsed
  • 1/3 cup chopped flat-leaf parsley
  • 3 garlic cloves, finely chopped
  • 1 celery rib, halved lengthwise and thinly sliced crosswise
  • 1 carrot, halved lengthwise and very thinly sliced crosswise
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dried oregano
  1. 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, 45 minutes to 1 hour.
  2. Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
  3. Let stand 30 minutes for flavors to develop.
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