Insalata di Polpo
This octopus salad combines tender octopus and creamy potatoes, all tossed together in a light, flavorful dressing. The balance of seafood and the comforting texture of potatoes creates a dish that’s both elegant and satisfying. Perfect for impressing guests or enjoying a healthy, light meal at home.
Ingredients
- 1 pound octopus cleaned
- 2 medium potatoes peeled and cubed
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 2 tablespoons fresh parsley chopped
- 1 garlic clove minced
- Salt and pepper to taste
- Mixed salad greens for serving
Instructions
- Cook the Octopus: Bring salted water to a boil in a large pot. Add the octopus and simmer for about 45 minutes or until tender. Remove and let it cool, then chop it into bite-sized pieces.
- Boil the Potatoes: In the same pot, add the cubed potatoes and cook for about 15 minutes, or until tender. Drain and let them cool.
- Prepare the Dressing: Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a large bowl.
- Combine: Add the chopped octopus and potatoes to the bowl with the dressing. Toss gently to coat everything evenly.
- Serve: Arrange mixed salad greens on a platter, then top with the octopus and potato mixture. Garnish with chopped parsley before serving.
Notes
Cooking the octopus for the right amount of time ensures it’s tender and flavorful. Don't overcook it to avoid a tough texture. This salad pairs well with a crisp white wine, like a Sauvignon Blanc or Pinot Grigio, to enhance the flavors.