Ingredients
Scale
Salad:
- 1 3 Pound Octopus
- 1 Lemon
- 1 Cup White Wine
- 1 Tablespoon Peppercorns
- 2 Cloves Garlic (Peeled)
- 2 Large Potatoes (Peeled & Cut Into 1½ Inch Cubes)
- 1½ Cups Halved Cherry Tomatoes
- ¼ Cup Pitted Kalamata Olives (Halved)
- 1½ Tablespoons Capers
- ¼ Cup Fresh Parsley Leaves
Dressing:
- Juice of 1 Lemon
- ? Cup Extra Virgin Olive Oil
- Salt & Pepper
- Pinch of Red Pepper Flakes
Instructions
- In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic.
- Cover with water by 1 inch and bring to a boil over medium high heat.
- Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.)
- Drain, and allow the octopus to come to room temperature.
- While the octopus is cooking, bring a pot of salted water to a boil over medium heat, and cook the potatoes until fork tender.
- Drain, and allow to come to room temperature.
- Cut the octopus into 1½-inch pieces and place in a bowl along with the cooled potatoes, tomatoes, olives, capers, and parsley.
- In a small bowl, whisk together the dressing ingredients and pour over the salad.
- Gently toss to mix, then serve on a platter.
- Category: Salad
- Cuisine: Italian