Ingredients
- 1 Octopus
- 1/2 lb dandelion leaves
- 2 anchovy fillets
- 2 teaspoons capers, soaked
- 1/2 clove garlic
- 1/2 cup olive oil
- Juice of 1 lemon, or more to taste
- Freshly ground white pepper
- 1/2 bunch flat-lead parsley leaves, chopped
- Black pepper
Step by step
- In advance, put the octopus in a pot, cover with olive oil and poach on a low to medium heat for about three hours. Leave to chill. (This can be done a day or two in advance and stored in the refrigerator). Chop into small, fork-friendly segments.
- Separate and wash the greens in cold water, then spin dry. Cut off the extremities: the harshly bitter green tips and the woody white bottom ends. Coarsely chop the remaining greens into manageable lengths.
- Chop the anchovies, capers and garlic into a near paste. (Roughly chop each one, then combine and work over the pile with your knife.) Transfer the paste to a bowl, add the olive oil, lemon juice and white pepper to taste, and whisk together. Taste and add more lemon juice if needed, then stir in the parsley.
- Toss the dandelion with the dressing and divide the salad among serving plates. Offer black pepper at the table.