Octopus Salad   

("Polpo all’Insalata" - "Purpu Cunzatu") 







·2 lb. polpo cooked and cut into bite size pieces 

·2 cloves of garlic-chopped 

·2 lemons 

·chopped parsley (small bunch) 

·¼ cup of olive oil 

·few flakes of red pepper (Optional) 

·salt, pepper 







Place the polpo in a large bowl.
In a small bowl mix the olive oil, the juice of 2 lemons, garlic, ½ of the parsley, red pepper(optional) ½ teaspoon  of salt and some pepper, and dress polpo with it. Taste for salt.
Serve at room temperature and garnish with remaining parsley.