Marinated Octopus Salad | Saveur
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. See the recipe »
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup white wine vinegar
- <sup>1</sup>⁄<sub>2</sub> 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
- <sup>1</sup>⁄<sub>2</sub> 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
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