Octopus, Cannellini and Arugula Salad

1. 1

   Cut tentacles from octopus and discard head.

2. 2

   In a large kettle combine octopus, carrots, onion, parsley, peppercorns, cloves, bay leaf, and halved celery rib with water to cover.

3. 3

   Bring water to a boil and simmer, covered, 40 minutes, or until octopus is tender.

4. 4

   Remove kettle from heat and cool mixture 30 minutes.

5. 5

   While octopus is cooking and cooling, in a saucepan simmer beans in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat.

6. 6

   Cool beans in cooking liquid and drain.

7. 7

   Transfer octopus with tongs to a colander and rinse gently under cold water to remove as much of purple outer coating as possible without removing suction cups.

8. 8

   Drain octopus and cut into 1 1/2-inch-long pieces.

9. 9

   In a bowl, combine octopus and beans.

10. 10

    Salad may be prepared up to this point 1 day ahead and chilled, covered.

11. 11

    Chop enough arugula (preferably larger leaves) to measure about 1/2 cup.

12. 12

    In a large bowl toss together octopus and beans, chopped and whole arugula, celery slices, lemon juice, oil, red pepper flakes, and salt and freshly ground black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.