Insalata di polpo – octopus salad

Ingredients for 4 servings:

• 500 g octopus (tentacles), cooked
• 1 small onion(s), red
• 1 garlic clove(s)
• ½ bunch parsley, flat
• 3 tbsp red wine vinegar, Italian
• Extra virgin olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the garlic clove and press it through a garlic press. Mix 3-4 tablespoons of olive oil with the garlic and let it rest until ready to serve. Slice the cooked tentacles as finely as possible and arrange on a serving platter. Peel the onion, halve it, and slice it very thinly. Tear it apart and scatter it over the octopus. In a small bowl or mug, mix the red wine vinegar with salt and pepper, add the garlic oil, and whisk until emulsion is formed. Pour this vinaigrette evenly over the octopus. Sprinkle with chopped parsley, if desired, and serve.