Marinated Octopus Salad

See the RecipeJames Oseland

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.

Marinated Octopus Salad
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
Yield: serves 4

Ingredients

  • 12 cup white wine vinegar
  • 12 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
  • 12 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

Instructions

  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.