Octopus Salad

Instructions

1. Fill a large pot with water and bring it to a boil. Add the carrot, onion, bay leaves, and peppercorns to the pot.
2. Once boiling, carefully add the cleaned octopus. Ensure it is fully submerged. Reduce the heat to low and simmer for about 30-40 minutes or until the octopus is tender.
3. While the octopus is cooking, prepare the other salad components. In a large mixing bowl, combine the cherry tomatoes, black olives, cucumber, and minced garlic.
4. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Once the octopus is cooked, remove it from the pot and let it cool until it is easy to handle. Chop the octopus into bite-sized pieces.
6. Add the chopped octopus to the mixing bowl with the vegetables. Pour the dressing over the salad ingredients and toss to combine.
7. Transfer the octopus salad to a serving bowl and garnish with fresh parsley. Serve immediately.