Name: Octopus Salad
Cook time: 30 min
Total time: 2 hr
Yield: Makes 8 (as part of antipasti) servings
Ingredients: 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

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Octopus SaladRoland Bello

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 and lemon.

Cooks' note:

Octopus salad, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.

Recipe notes

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