Ingredients
- 14 to 16 ounces cooked, cooled octopus (recipe follows)
- 1 small red onion, sliced thin
- ½ cup chopped celery
- 1 tablespoon drained capers
- 2 tablespoons sliced pitted calamata olives
- 3 tablespoons extra-virgin olive oil
- 1 ½ 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
207 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 17 grams protein; 51 milligrams cholesterol; 354 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
Dining and Cooking