This elegant colorful salad is one of my favorites. We ordered it several times on our trip around Sicily and it was always accompanied by the same simple ingredients – celery, parsley and garlic. This is our second time cooking octopus and although the octopus was more tender than the first, we still haven’t quite captured the level of tenderness that we experienced in the restaurants.
Polpo in insalata
Octopus in salad
Based on the recipe in La Cucina Siciliana by Alba Allotta
2 lb octopus – cooked, you can choose to grill it or not (click here for instructions)
2 stalks celery – thinly sliced
2 T white vinegar
½ olive oil
2 cloves garlic – very thinly sliced
½ cup parsley – chopped
Salt and pepper to taste
After the octopus is cooked let it cool completely and cut into bite size pieces. Meanwhile, in a bowl large enough to hold the salad wisk together the vinegar and olive oil. Add the octopus, celery, garlic and parsley and combine until the ingredients are evenly distributed. Correct the seasoning and serve.
Comments are closed.