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Octopus Salad 1




Source of Recipe


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List of Ingredients




1 Octopus (4 to 5 #)
4 stalks Celery, medium diced
4 Lemons, juiced
1 jar Spanish Green Olives, crushed or bruised
1 clove Garlic, minced
3/4 Bermuda Onion, medium diced
1 T Parsley, chopped
Olive Oil
Salt and freshly ground Pepper, to taste
1 Jalapeno Pepper, minced
Chopped Lettuce


Recipe



In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, Jalapeno and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature on a bed of lettuce.