Marinated Octopus Salad
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar (see Dinner With Friends). Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
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Credit: James Oseland
1/2 cup fresh lemon juice
2 tbsp. kosher salt, plus more to taste
4 dried bay leaves
1 lb. cleaned fresh or frozen and thawed baby
octopus, each cut into 5 pieces
1/2 cup extra-virgin olive oil, plus more to taste
1 tsp. dried oregano, preferably Greek
1 clove garlic, minced
Freshly ground black pepper, to taste
Mixed salad greens, for serving
1. Bring vinegar, 3 tbsp. lemon juice, 2 tbsp. salt, bay leaves, and 6 cups water to a boil in a 4-qt. saucepan. Add octopus, reduce heat to medium-low, and simmer, stirring occasionally, until tender, about 30 minutes; drain octopus.
2. Transfer octopus to a large bowl and toss with remaining lemon juice, along with the oil, oregano, and garlic. Cover with plastic wrap and refrigerate for at least 1 hour and preferably overnight. To serve, put greens on a platter, top with octopus, and season with salt and pepper.
SERVES 4
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