Polpo all’insalata (Octopus Salad)
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Total Time
30 mins
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Course
Appetizer
Polpo all’insalata (Octopus Salad)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 kilo octopus pre-cooked (see Notes, 2 lbs
For the dressing:
- 150 ml olive oil a bit over 1/2 cup
- lemon juice of half or whole
- 1-2 garlic peeled and finely minced, cloves
- parsley finely minced, a few sprigs, fresh
- salt
- black pepper
- red pepper flakes optional
Optional:
- potato boiled in their skins, then peeled and cut into wedges
- olive
- capers packed in brine, [or caper berries]
- celery thinly sliced
- carrot peeled and thinly sliced
- cherry tomato cut in half
- To serve:
- arugula or tender lettuce leaves
- lemon slices or wedges
Instructions
- If using pre-cooked octopus, rinse and drain it well and pat it dry with paper towels. Cut the tentacles into cubes and head, if included, into strips. If using fresh octopus, boil it until tender (see Notes for details), drain it and let it cool until just slightly warm.
- Whisk all the dressing ingredients together until well emulsified. Taste and adjust for acidity and seasoning.
- Pour the dressing over the octopus and mix well, together with any of the optional ingredients you may be using. Let everything marinate for a good 30 minutes or more.
- Serve on a bed of arugula or tender lettuce leaves, with lemon wedges on the side.
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