Octopus Salad with Celery Stalks

Ingredients

• 1 octopus (pre-cooked; about 600 g)
• 75 ml white wine vinegar
• Salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk Parsley
• 2 Celery stalks
• 2 Garlic cloves
• 4 tbsp Lemon juice
• 6 tbsp Olive oil
• 2 tbsp freshly chopped parsley
• Pepper

Instructions

1. 1.

   Wash the octopus and bring 2 l of water, vinegar and 1 tbsp salt to a boil in a pot. Reduce heat and simmer covered for about 1–1.5 hours.

2. 2.

   Wash the herbs, shake dry and add them during the last 15 minutes with the octopus. Test doneness by piercing; if the flesh releases easily it is cooked. Let the octopus cool in the broth.

3. 3.

   Wash and trim the celery, slice into rounds and blanch for 3 minutes in boiling salted water, then drain and shock in cold water. Drain well.

4. 4.

   Peel and finely chop the garlic. Combine with lemon juice, a splash of cooking liquid, celery and oil; season with salt and pepper.

5. 5.

   Cut the octopus into bite‑sized pieces and toss in the dressing. Let it marinate for at least 2 hours, taste again, then serve.