MARINATED OCTOPUS SALAD

Marinated Octopus Salad image

Provided by Florence Fabricant

Time 3h

Yield 4 servings

Number Of Ingredients 10

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Ingredients

14 to 16 ounces cooked, cooled octopus (recipe follows)
1 small red onion, sliced thin
1/2 cup chopped celery
1 tablespoon drained capers
2 tablespoons sliced pitted calamata olives
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons good-quality red wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon flat-leaf parsley, leaves only, coarsely chopped
1 bunch arugula, rinsed and dried

Steps:

Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams