octopus and celery salad
Ingredients
- 1/2 kilo / 1 pound octopus, cooked (see here how to cook it)
- 6 - 7 stalks tender celery heart, with leaves still attached.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Tulsi basil olive oil
- 3 tablespoons freshly squeezed lemon juice
- grated zest from one untreated lemon
- salt, pepper
Instructions
- Chop the room temperature octopus into bite sized pieces.
- Slice the celery on the diagonal, thinly
- Tear the celery leaves into bit size pieces
- Place the octopus, celery and leaves in a bowl.
- Add olive oil, basil oil, lemon juice and zest.
- Toss and season with salt and freshly ground pepper to taste.
- Let sit for an hour so that the flavors can blend.
Notes
If you can’t find the Tulsi oil, then you can use extra olive oil and fresh basil. The oil has a real bite, so if you can find Thai basil, or purple basil, that might give you a similar effect. The salad can be made the day before. If you store it in the fridge, make sure you take it out at least an hour before hand to come to room temperature.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/05/octopus-and-celery-salad/