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This
is a salad that seafood lovers will enjoy. A
trick we learned from a friend, who is a native
of Split in Dalmatia, is to boil the octopus
with a few wine corks in order to help make
it tender. Strange, but true; it really works.
Serve with crackers or breadsticks.
Serves 4
1 large octopus, cleaned and rinsed
2 to 3 wine corks, if at all possible
1 red onion, thinly sliced
olive oil
wine vinegar
juice of 1 lemon
salt and pepper to taste
1 clove garlic, minced
2 to 3 tablespoons chopped parsley
2 tablespoons capers (optional) |
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Pound the
octopus with a meat mallet. Place in a saucepan
with water to just cover
the octopus, add the wine corks. Simmer over
medium heat for about 3 hours until
completely tender. Let cool in its cooking water,
then chop or slice the octopus and place in
salad bowl. Add the sliced onion. Season with
olive oil, wine vinegar, lemon juice, salt,
pepper, garlic and parsley. Add capers if desired.
Buy cleaned octopus at
quality supermarkets and fish markets. You may
also find octopus that is cleaned and frozen,
just thaw and cook.
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