Octopus Salad with Potatoes and Green Beans
Recipe from Food & Wine

When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.


Octopus Salad with Potatoes and Green Beans
Francesco Lagnese

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Servings: 8
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Fish and Seafood, Green Beans, Other Fish and Seafood, Potatoes, Salad
 
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Ingredients
  • 1 
    onion, halved
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  • 1 
    carrot, chopped
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  • 1 
    celery rib, chopped
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  • 1 
    bay leaf
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  • 1 1/2  pounds
    octopus tentacles, separated
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  • 1/2  pound
    green beans, cut into 1 1/2-inch lengths
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  • 1 1/2  pound
    Yukon Gold potatoes
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  • 1 
    garlic clove, minced
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  • 1  tablespoon
    chopped parsley
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  • 1/4  cup
    extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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Directions
1.
Fill a large saucepan with water, add the onion, carrot, celery, and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
2.
Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.
3.
In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley, and olive oil and season with salt and pepper. Serve warm or at room temperature.
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