Marinated Octopus Salad
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 »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Pepper mill
- Serving platter
Ingredients
- 1⁄2 cup white wine vinegar
- 1⁄2 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
- 1⁄2 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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