Octopus Salad

6 fresh baby octopuses

For the vinaigrette

1 garlic clove, minced

2 tablespoons lemon juice

2 tablespoons red wine vinegar

¾ cup extra-virgin olive oil

For the salad

1-2 carrots, diced

2 ribs celery, diced

¼ cup red onion, minced

¼ teaspoon allspice

¼ teaspoon coriander

½ cup chopped flat leaf parsley

salt and pepper

Heat oven to 350 degrees. Put octopus in a baking dish with 2½ inches of water and steam in the oven for 25-30 minutes (or on the stove over low heat). Let the octopuses cool and rub off most of the skin and chop.

Combine the carrots, celery, onion, allspice and coriander in a bowl. In another bowl, mix garlic, lemon juice and vinegar. Whisk as you slowly add the olive oil. Pour over vegetables and add the octopuses. Toss to coat salad in vinaigrette. Sprinkle parsley and season with salt and pepper to taste.

This is best made at least two hours or one day ahead, to let the flavors of the spices develop.

Serve with crusty, Italian bread, cheeses, and olives to eat as a meal, or serve as an appetizer.

Serves 4 to 6