Mediterranean Octopus Salad
This refreshing octopus salad is a delightful blend of tender octopus, crisp celery, and flavorful seasonings. The octopus is cooked to perfection, then tossed with a zesty dressing of olive oil, lemon juice, garlic, and fresh parsley. It's a light and satisfying dish that is sure to impress your guests and tantalize your taste buds.
— Constant Cookbook
Ingredients
- 1 octopus (about 800 g in weight)
- 1 stick of celery
- 1 carrot
- 2 cloves of garlic
- 2 bay leaves
- 1 tbsp vinegar
- a pinch of salt
- for the dressing:
- 1 clove of garlic
- 3 tbsp of olive oil
- the juice of a lemon
- salt and pepper
- 1 tbsp fresh chopped parsley
Instructions
- Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water, the bay leaves, garlic, vinegar, salt and bring to the boil.
- When the water boils, holding the octopus from the head, dip the tentacles in and out of the water repeatedly for 4 times until they curl up (this will make them tender) then dip the whole octopus into the water.
- Turn the heat down, cover it up and let it cook for about 35 minutes.
- Check that it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer.
- When cooked, take it out of the water and let it cool down.
- Chop it into small pieces, then add the lemon, the cooked chopped carrot, olive oil, salt, pepper, crushed garlic, parsley and mix it all up well.
Yield
Serves 3
Comments
No comments found.