Baby Octopus Salad
A Mediterranean-style salad featuring tender baby octopus marinated in a zesty dressing of olive oil, lemon juice, and fresh oregano. Perfect as an appetizer or light main course.
Ingredients
- •2½ lb baby octopuses
- •⅓ cup extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 teaspoon coarse sea salt
- •½ teaspoon black pepper
- •1 tablespoon chopped fresh oregano
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
15 min
- 3.
Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
20 min
