Octopus & Celery Salad
A quick and easy classical Venetian recipe
Yield
4 servingsPrep
10 minCook
1 hrsReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
octopus
clean |
* |
| 3 | stick |
celery
raw |
*
|
| 1 | whole |
lemon
juice |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
and pepper to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
octopus
clean |
* |
| 339 | g |
celery
raw |
*
|
| 1 | whole |
lemon
juice |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
and pepper to taste |
*
|
Directions
Clean the octopus thoroughly: remove the beak, the eyes, the interiors and rinse well.
Boil as a whole for at least 20/30 minutes or until the octopus is tender.
Remove from the heat, drain and chop into small pieces.
Chop the celery into small bits.
Season with salt, pepper, olive oil and the juice of a lemon.
Serve with fresh bread.
