Octopus Salad Recipe
Daily Value: 11%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||42µg||10%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I want to share with you a very easy dish. In fact, it is almost a "non-recipe," as all you have to do is cut the ingredients and mix them together. Well, you may have to boil the octopus and potatoes, too, if you cannot find them ready. But that’s about it. I used to eat a lot of this during my summer holidays in Sicily, so it brings back lots of beautiful memories. It makes a great light main dish or a classy starter. Enjoy!
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- One 2-3 pound octopus, cleaned and head removed
- 1 small potato (optional)
- 5 green olives, chopped
- 1/2 tablespoon capers
- 2 tablespoons giardiniera (mixed pickled vegetables)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1 tablespoon chopped parsley
- 2 tablespoons chopped celery
- 1 clove garlic, crushed
- Salt and pepper, to taste
Bring a large pot of water to a boil over high heat. Add the octopus, making sure it is fully submerged, and return to a boil. Cook for 5-8 minutes, then reduce the heat to a simmer and cook until tender, about 2 hours. (Check periodically by piercing the thickest part with a fork; the octopus may finish cooking sooner, depending on the size.)
Meanwhile, place the potato in a small pot and cover with water. Place over high heat and cook until fork-tender, about 5-8 minutes. Drain, let cool, and dice.
Drain the octopus, rinse, and let cool. Run your fingers over the meat and remove any fat or gelatinous matter. Cut into individual tentacles and then dice. Mix all of the ingredients together and season with salt and pepper, to taste. Place in the refrigerator until ready to serve. This is best served cold or at room temperature.