Octopus Polpo Salad
Polpo all’Insalata Purpu Cunzatu
salad is a common appetizer served in
The best polpo salad is found in small trattorie, where the octopus is simply dressed with garlic, parsley, olive
oil, lemon and a small stalk of celery for flavor. In fancy restaurant the polpo salad is served with exotic
spices, mayonnaise, senape, the mustard, and they place it on top of
crackers, in a large and beautiful dish decorated with thick balsamic vinegar; and although the presentation is
an exceptional masterpiece of modern design, the taste of the octopus gets lost among the various flavorful
At Joe’s on Avenue U, our family’s Sicilian eatery, prepared and
served a lot of polpo everyday: we gave large portions of polpo freshly dressed with garlic, parsley, olive oil,
lemon and garnished with a few pieces of celery; with the polpo, we served to our customers some fragrant and
spongy Sicilian style bread and a lettuce salad to complete a fulfilling and outstanding lunch.
·4 lbs polpo, cooked as for
previous recipe “Boiled Polpo”
·2 cloves of
·Chopped parsley (small
·¼ cup of olive
·few flakes of red pepper
·1 small stalk of celery chopped
Cut the polpo in small bite
size pieces and place it in a large bowl.
In a small bowl mix the olive oil, the juice of 2 lemons, garlic, ½ of the parsley, red pepper (optional) ½
teaspoon of salt and some pepper, and dress the polpo with it. Taste for salt.
Serve at room temperature and garnish with celery and remaining parsley.