Provencal Octopus Salad
Ingredients(Servings: 2)
Directions
-
Diagonally slice the octopus into very thin 3 mm (about 1/8 in.) thick pieces.
Chop the tomatoes into large pieces. -
Mince the capers and anchovies together.
Add (A) and stir well to make the sauce. -
Dress (1) with (2) and serve on a large plate garnished with arugula and black olives.
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