Go Back Email Link
Print Recipe

Polpo all’insalata (Octopus Salad)

Total Time30 minutes
Course: Antipasto

Ingredients

  • 1 kilo (2 lbs) octopus pre-cooked (see Notes)

For the dressing:

  • 150 ml 9a bit over 1/2 cup0 olive oil
  • The juice of a half or a whole lemon
  • 1-2 garlic cloves peeled and finely minced
  • A few sprigs of fresh parsley finely minced
  • Salt and pepper
  • Red pepper flakes optional

Optional:

  • Potatoes boiled in their skins, then peeled and cut into wedges
  • Olives
  • Capers packed in brine, [or caper berries]
  • Celery thinly sliced
  • Carrots peeled and thinly sliced
  • Cherry tomatoes 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.