Perfect as a first-course for lunch on a scorching summer’s day, the crunchy, yet tender, octopus worked beautifully with crunchy and fibrous celery in a lively dressing of lemon juice and an almost unbelievably bright unfiltered olive oil.
Ingredients
1 octopus (allowed to cool after being boiled, grilled on a grill, griddle pan, flat top or skillet and chopped into bite-sized chunks
2 large celery stalks, chopped roughly
1 plum tomato, chopped roughly
1/2 red onion, chopped roughly
3 tbsp flat-leaf (Italian) parsley
1 clove garlic, smashed & chopped finely
3 tbsp LunaOlivo Arbequina olive oil
juice of 1 lemon
pinch of salt & black pepper (substituting hot red pepper flakes for the black pepper works nicely)
Recipe
Combine all ingredients together in a bowl. Mix well to ensure oil and lemon juice coat all components. Enjoy with thoughts of summer.
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