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2000s Recipes + Menus

Celery and Octopus Salad with Chile and Lemon

Serves4 (FIRST COURSE) OR 2 (LIGHT MAIN COURSE)
  • Active time:20 min
  • Start to finish:20 min
May 2009
Inspired by a salad of grilled octopus, celery, fresh chiles, and candied lemon peel that she enjoyed at The John Dory restaurant, in New York City, food editor Melissa Roberts set about making a more accessible version for the home cook. This lively take is full of crunchy celery (left over from Tuscan Beans in Summery Tomato Ragù), parsley leaves, olives, and lemon zest. Using canned octopus packed in oil allows the whole thing to come together in a flash.
  • 1 small garlic clove
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon hot red-pepper flakes
  • 4 celery ribs, thinly sliced
  • 1 1/2 cups flat-leaf parsley leaves
  • 2 (4-oz) cans octopus packed in oil, drained, cut into pieces if necessary
  • 1/3 cup chopped inner celery leaves (optional)
  • 1/4 cup pitted Kalamata olives, halved lengthwise
  • 5 (2- by 1/2-inch) strips lemon zest, chopped or thinly sliced
  • Mince and mash garlic to a paste with 1/4 tsp salt. Transfer to a large bowl and whisk in lemon juice, olive oil, red-pepper flakes, and 1/4 tsp salt. Add remaining ingredients and toss.
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