Octopus with Herb Vinaigrette

Ingredients

• 1 octopus (pre‑cooked about 800 g)
• 75 ml white wine vinegar
• Salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk Parsley
• 2 Garlic cloves
• 4 tbsp Lemon juice
• 2 tbsp freshly chopped parsley
• 6 tbsp Olive oil
• 2 tbsp freshly chopped parsley
• Pepper

Instructions

1. 1.

   Wash the octopus, bring 2 l water, vinegar and 1 tbsp salt to a boil in a pot. Simmer covered on low heat for about 1 hour 45 minutes. Add herbs during the last 15 minutes. Test with a fork; if it easily pulls from the flesh, it is tender and cooked. Remove from stock and let cool slightly.

2. 2.

   Peel and finely chop the garlic. Mix with lemon juice, some cooking liquid, parsley and oil, seasoning with salt and pepper.

3. 3.

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