Insalata di polpo - Italian Octopus Salad
Delight in a tender Italian Octopus Salad with carrots, celery, and lemon juice. Perfect for 4-6 servings. Try our traditional recipe today!
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Spoon
Ingredients
- 2 octopuses (approximately 1 pound or 500 grams each)
- 2 carrots (or a handful of baby carrots, diced)
- 2 stalks celery (diced)
- 4–6 yellow cherry tomatoes (halved or quartered)
- 1/2 small red onion (finely chopped)
- A bunch of flat-leaf Italian parsley (about 2 tablespoons, chopped)
- 1 clove garlic (finely chopped)
- Juice of 2 lemons
- Olive oil (enough to cover the octopus)
- Salt (to taste)
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