The Octopus Salad is a typical dish of a Christmas Eve dinner in Italy. Served as antipasto or a side dish is pure perfectionduring the Australian summer weather.
OCTOPUS SALAD. FEW INGREDIENTS FOR A PERFECT SUMMER SALAD.
Of course, as the name suggests, the main ingredient of this salad will be Octopus. 1-1.5 kg will be enough for four-five people.
The other ingredients are: potatoes, 500 gr will be enough; a bunch of parsley and a lemon.
In our salad we also put a special ingredient that our friend Il Viandante brought to us: l’ erba pucchiacchella, the portulaca oleracea, or purslane, pigweed, parsley and many more alternative names.
The Portulaca Oleracea
The purslane is is an annualsucculent in the family Portulacaceae.
Although purslane is considered a weed it may be eaten as a leaf vegetable. Rich in Omega 3, Vitamin C, B1, B2, B3, B6, pro-vitamin A, it also contains carbohydrates, proteins, calcium, iron, sodium and more.
INGREDIENTS AND COOKING METHOD.
- An octopus of 1-1.5kg (cleaned from the guts and interior);
- 500 gr of potatoes;
- Fresh parsley;
- Purslane weed;
- 1 lemon;
- Extra Vergin Olive Oil;
- Salt & Pepper;
First of all, in a big pot (if you have one with the steam compartment it will be even better) boil some water. As the water starts to boil, hold the octopus from the head and slowly soak it into the water.
Th best way to do it is to start from the tentacles. Soak them only for a second into the water then lift up. Repeat this movement till they start to curl then soak the octopus completely.
Meanwhile peel the potatoes and steam them til the middle is soft.
Wash the purslane weed and chop the parsley.
When the potatoes are ready let them cool down then chop them roughly.
In a bowl mix the chopped potatoes, the purslane and the parsley. Add salt, pepper and extra virgin olive oil.
When the octopus is cooked ( with a fork test the softness) chop it in small pieces and add into the salad. Squeeze half a lemon juice on the salad and mix it. Leave in the fridge to rest before serving.