Octopus Salad (Insalata di Polpo) | Saveur
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
Ingredients
- 4 lb. cleaned frozen octopus, thawed and rinsed
- 1 <sup>1</sup>⁄<sub>4</sub> cups olive oil
- <sup>1</sup>⁄<sub>3</sub> cup kosher salt, plus more
- 6 tbsp. crushed red chile flakes
- <sup>1</sup>⁄<sub>2</sub> cup finely chopped parsley
- 4 cloves garlic, minced
- 1 rib celery, minced
- Juice of 1 lemon
- Freshly ground black pepper, to taste
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