Octopus Salad

1 cnt 4 lb. octopus, fresh or frozen Spanish

1 T finely chopped Italian parsley

1 small purple onion, sliced thin then chopped in 1 inch lengths

2 med tomatoes cut into 1 inch cubes (if not in season use 1 box of cherry or grape tomatoes sliced in half)

Vinaigrette

1/2 cup olive oil

1/2 t dijon mustard

1/2 t honey cup mustard

2 T rice wine vinegar

Juice from 1/2 lemon

1/2 t dried oregano

1/2 t dried basil

1 t red pepper flakes

Boil octopus over med. heat for 45 min. (have pot partially covered so water won’t overflow)

Remove octopus and when cool enough to handle, slice into 1 inch pieces

The head is a little tougher than the legs so slice into thin small 1 inch lengths

Combine octopus with onion and tomatoes in a large bowl

Gently stir in vinaigrette until lightly coated

Serve garnished with chopped Italian parsley