Salada De Polvo Recipe
Octopus in vinaigrette sauce served cold
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Octopus
Bring a large pot of salted water to a boil. Add the whole octopus and cook for about 30-40 minutes or until tender. Remove from the pot and let it cool.
- 2
Prepare the Vinaigrette
In a bowl, combine olive oil, red wine vinegar, minced garlic, lemon juice, salt, and black pepper. Whisk together until well blended.
- 3
Chop Ingredients
Once the octopus has cooled, chop it into bite-sized pieces. Slice the red onion thinly and halve the cherry tomatoes. Chop the fresh parsley.
- 4
Combine Ingredients
In a large bowl, combine the chopped octopus, red onion, cherry tomatoes, and parsley. Pour the vinaigrette over the mixture and toss gently to coat.
- 5
Chill and Serve
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve cold.
