Baby Octopus Salad
From the kitchen of CarlyTender baby octopus meets bright lemon and oregano in this Mediterranean classic. Poached until silky, then dressed simply with extra-virgin olive oil and fresh herbs. A cold salad that tastes like a seaside meal, ready in under two hours.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 1"2 1/2 lb cleaned baby octopuses (see cooks note, below), thawed if frozen", 1 Turkish or 1/2 California bay leaf
- 11/3 cup extra-virgin olive oil
- 12 tablespoons fresh lemon juice
- 11 teaspoon coarse sea salt (preferably Sicilian)
- 11/2 teaspoon black pepper
- 11 tablespoon chopped fresh oregano
Instructions
Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.