Ingredients

For the Octopus:

  • 1 small octopus (approx. 1kg)
  • ½ cup olive oil
  • ½ cup white dry wine
  • ½ cup red vinegar
  • 4-5 black peppercorns

For the Salad:

  • 2 cups cooked black-eyed peas
  • 2 hearts of romaine lettuce, chopped
  • 1 small red onion, sliced into rings
  • 4 pickled cucumbers, sliced
  • A handful of finely chopped red bell pepper
  • 2-3 radishes, thinly sliced (for garnish)
  • Fresh parsley, chopped

Instructions

1. Cook the Octopus

  1. In a small pot, combine olive oil, wine, vinegar, and peppercorns.
  2. Add the octopus and simmer on low heat until tender (about 45-60 minutes).
  3. Let it cool, then cut into bite-sized pieces.

2. Assemble the Salad

  1. Arrange the chopped romaine lettuce on a serving platter.
  2. Scatter the black-eyed peas, red onion rings, radish slices, and pickles over the greens.
  3. Add the chopped octopus on top.
  4. Sprinkle with fresh parsley.

3. Dress & Serve

  • Drizzle the salad with the braising liquid from the octopus for extra flavor.
  • Serve chilled or at room temperature.

Enjoy!

Source: Argiro Barbarigou