Octopus Salad Recipe - Insalata Di Polpo

This recipe has been a cherished Christmas tradition served as apart of the Feast of the Seven Fishes in Giuseppe Cromosini's family for generations. He learned to make it from his elders, a time when precise measurements were less common. The measurements in this recipe for the ingredients is more so of a guide, but trust your instincts (and taste buds)and adjust to your liking!

Octopus Salad Recipe - Insalata Di Polpo

Tips

  • Don't overcook: Octopus can become tough if overcooked. Only cook it for the recommended time and not a minute more.
  • Taste and adjust: Add more salt, pepper, lemon juice, or vinegar to the dressing if need be.

Serves 4-5 people.

Prep & Cooking Time: 40 Minutes Total

Ingredients

  • 1 large Portuguese Octopus (about 4-6 Lb)
  • 1 large pot of boiling water
  • 1 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 2-3 Lemons - Juiced (do NOT use store-bought lemon juice, it needs to be fresh squeezed)
  • 1/2 red onion, finely chopped
  • 2-3 cloves fresh garlic, minced
  • 2-4 stalks celery, finely chopped
  • Salt and pepper to taste

Equipment

  • Large pot - For the Octopus
  • Cutting board
  • Knife
  • Large bowl - For mixing
  • Large bowl - For ice bath

Instructions

Prepare the Octopus:

  • Bring a large pot of water to a rolling boil. While you are waiting for the water to boil, start preparing the ingredients for the dressing.
  • Hold the octopus by the head and carefully lower the octopus into the boiling water, submerging only the tentacles for 1 second. Repeat this 3 times.
  • Drain the water and remove the octopus and put it in a bowl of ice water to cool.
  • Drop the whole octopus in the water and boil for 30 minutes exactly - set a timer. Do not let the Octopus overcook even by a minute - as it can make the texture of the tough and chewy

Prepare the Dressing:

  • In a small bowl, combine olive oil, minced garlic, red wine vinegar, lemon juice, celery, salt, and pepper. Mix everything together - set aside.

Assemble the Salad and Serve:

  • Once the octopus has cooled down, cut off the head and discard. Split the octopus in 1/2, and chop the tentacles into bite-sized pieces.
  • Add the dressing to the chopped octopus in a large bowl. Toss until well coated.
  • Taste test the salad. If it needs a few adjustments, add it (maybe more olive oil, salt and pepper, more vinegar, lemon juice, etc.)
  • You can serve immediately if you wish, but it is best to wait a day to serve the salad so the octopus can soak up the dressing. Enjoy!