Octopus Salad

• 6 oz Octopus (cooked and sliced (6 to 8 oz work as well))
• 1 pint Cherry tomatoes (halved)
• 2 stalks Celery (very thinly sliced at an angle)
• 1 Yukon gold potato (small cubes and cooked)
• 1 tbsp Bonito flakes (optional)
• 1/2 bunch Parsley (flat leaf)
• 3 tbsp Cilantro
• 2 Scallions (green part only)
• 1/2 large Shallot (thinly sliced)
• 2 tbsp Capers
• 1 tsp Sumac (optional but recommend)
• 1/2 Lemon juice (fresh)
• 1 tbsp Red wine vinegar
• 1/4 cup Olive oil (more for drizzling)
• 1/2 tsp Honey
• 1 tsp Dijon (grainy)
• Salt and pepper (to taste)

1. 1

   First, place the tomatoes atop a strainer with some salt and the bonito flakes. Then, let them sit for 15-20 minutes to release the tomato water which will be used in our vinaigrette.

2. 2

   Secondly, mix the tomato water, sumac, shallot, lemon, red wine vinegar, dijon, honey and mix well.

3. 3

   Lastly, add in the octopus, tomatoes, celery, potato, capers and herbs to the dressing bowl. Then, add in olive oil and mix.

Cooking The Octopus

1. 4

   Add the whole octopus to a pot large enough to cover it completely and add water, plenty of salt, 1 onion, 1 celery stalk and 3 garlic cloves. Bring to a boil and simmer until you can stick a knife to the tentacles without any resistance. It will be about 1-1.5 hours depending on the size. Let it remain in the water as it cools. At this point you can cut off the tentacles and discard the beak. Refrigerate overnight wrapped in plastic or in an airtight container, or at least 4 hours, this yields a way better result because it sets the skin.