Name: Baby Octopus Salad
Cook time: 30 min
Total time: 2 hr
Yield: Makes 10 servings (as part of antipasti)
Ingredients: 2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen; 1 Turkish or 1/2 California bay leaf; 1/3 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon coarse sea salt (preferably Sicilian); 1/2 teaspoon black pepper; 1 tablespoon chopped fresh oregano

Image may contain Animal Invertebrate Octopus and Sea Life

Baby Octopus SaladMartyn Thompson

Cooks' notes:

•If you can't find baby octopuses, you can substitute a 2 1/2-lb regular octopus, though the texture will not be as delicate. Discard head of regular octopus, then cut body and tentacles into 2-inch pieces; follow baby- octopus cooking procedure (above), but simmer about 1 1/2 hours rather than 45 minutes. If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet.
•Octopuses can be cooked and cut (but not tossed with dressing) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

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