Octopus Salad With Potatoes, Tomatoes, Olives, & Capers Tarifi

Malzemeler

• 1 (3 Pound) Octopus, 1 Lemon, 1 Cup White Wine, 1 Tablespoon Peppercorns, 2 Cloves Garlic, Peeled, 2 Large Potatoes, Peeled & Cut Into 1 1/2 Inch Cubes, 1 1/2 Cups Halved Cherry Tomatoes, 1/4 Cup Pitted Kalamata Olives, Halved, 1 1/2 Tablespoons Capers, 1/4 Cup Fresh Parsley Leaves. Dressing: Juice of 1 Lemon, 1/3 Cup Extra Virgin Olive Oil, Salt & Pepper, Pinch of Red Pepper Flakes

Hazırlanışı

1. In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Drain, and allow the octopus to come to room temperature. While the octopus is cooking, bring a pot of salted water to a boil over medium heat, and cook the potatoes until fork tender. Drain, and allow to come to room temperature. Cut the octopus into 1 1/2-inch pieces and place in a bowl along with the cooled potatoes, tomatoes, olives, capers, and parsley. In a small bowl, whisk together the dressing ingredients and pour over the salad. Gently toss to mix, then serve on a platter.

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