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Grilled Octopus Salad
Ingredients
  • subheading: Octopus:
  • 1 large (or 2 small) octopus, about 2 ½ lb (1.1 kg)
  • 8 cups (2 litres) water
  • 2 onions, halved
  • 2 celery stalks, cut into chunks
  • 3 tbsp (45 mL) lemon juice
  • ½ tsp (3 g) salt
  • Olive oil, for brushing
  • subheading: Salad:
  • ½ small red onion, thinly sliced, soaked in water for 10 minutes, then drained
  • ¼ cup (60 mL) olive oil
  • ¼ cup (10 g) flat-leaf parsley, chopped
  • 1 tbsp (9 g) capers
  • 4 tsp (20 mL) lemon juice
  • 1 pinch red pepper flakes
Note: Ingredients may have been altered from the original.
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