Small Octopus Celery Salad Recipe

Salad

1. 1

   Prepare and tenderize octopus

   If your octopus isn't pre-cleaned, remove beak and ink sac and rinse under cold water. Place octopus in a medium pot and add 6 cups cold water, 1 tablespoon coarse salt, 1 bay leaf and 6 peppercorns. Bring to a gentle simmer over medium heat (do not boil vigorously). Once simmering, reduce heat to low so liquid barely bubbles. Simmer gently until octopus is tender when pierced at the thickest part of the head/arm base, about 35–45 minutes for a 1 lb octopus. Test with a small paring knife or fork — it should meet little resistance. Turn off heat and let the octopus cool in the poaching liquid for 15 minutes to lock in moisture.

2. 2

   Shock and slice

   Remove octopus from liquid and let cool slightly until safe to handle. To firm texture, optionally place octopus in an ice bath for 5 minutes, then drain. Pat dry with paper towels. Separate the tentacles from the head and thinly slice tentacles crosswise into 1/4-inch pieces. If using the head, slice into bite-size strips.

3. 3

   Prep vegetables and aromatics

   While octopus is poaching, trim celery stalks and slice them on a diagonal into thin 1/8–1/4-inch pieces to yield about 4 cups. Thinly slice 1/2 cup red onion and place in a small bowl of cold water for 5 minutes to mellow rawness, then drain and pat dry. Chop 1/2 cup flat-leaf parsley and 2 tablespoons dill. Rinse and drain 2 tablespoons capers. Zest the lemon, then juice it.

4. 4

   Make dressing

   In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, lemon juice from 1 lemon (about 2 tablespoons), 1 teaspoon minced garlic, 1/4 teaspoon red pepper flakes, 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity or salt as needed. Reserve 1 teaspoon lemon zest to finish the salad.

5. 5

   Assemble salad

   In a large bowl, combine sliced octopus, sliced celery, drained red onion, chopped parsley, dill and capers. Pour the dressing over the mixture and toss gently to coat all ingredients evenly. Let the salad rest for 10–15 minutes at room temperature so flavors marry.

6. 6

   Finish and serve

   Just before serving, taste and adjust seasoning with additional salt, pepper or a splash of lemon juice if desired. Sprinkle reserved lemon zest over the salad and drizzle a little extra olive oil (about 1 teaspoon) if you want a glossier finish. Serve chilled or at cool room temperature as an appetizer or light main.