Octopus and Radicchio Salad – Insalata di piovra e radicchio
This recipe is a wonderful mix of bitter and sweet flavors that produce a delicate dish.
Ingredients:
3 lbs. cleaned fresh or frozen Octopus, I used 2 small ones
9 oz. radicchio
fistful of parsley
1 – 1/2 lemons
3 Tbsp. extra virgin olive oil
1 clove garlic finely chopped
salt and pepper to taste
Instructions:
1. Put the octopus in cold water with one lemon halved and simmer it at low temperature for about 1 hour or until tender. Note that cooking time will vary according to the size of octopus. Ask the vendor when purchasing fresh or check the package if purchased frozen for cooking times.
2. When the octopus is done drain and cut onto bite size pieces.
3. Clean and slice the radicchio thinly.
4. Clean and chop the parsley.
5. In a bowl mix the juice from 1/2 lemon, garlic, the olive oil pinch of salt and pepper.
6. Mix the octopus, radicchio and parsley together in a bowl.
7. Add the oil mixture, mix in well and serve.
Notes:
This is a really easy recipe the only suggestion that I have is to mix it up just before serving otherwise the radicchio looses its texture if it stands too long. You can prepare the octopus ahead of time and refrigerate it until you assemble the salad.
