Rinse the octopus under cold water, place in a saucepan and add enough water to almost completely cover the octopus. Add all the spices and the white wine and let it boil. Then simmer on low heat for 50 to 60 minutes.
In the meantime, prepare the salad ingredients: Rinse celery and cut into fine slices with a cucumber slicer.
Rinse parsley, pluck and chop finely. Select lettuces and arugula, rinse, spin dry, rinse tomatoes, cut into eighths. Mix a marinade from 5 to 7 tablespoons of olive oil, the juice of one lemon, the pressed garlic, salt and pepper. It should taste mild, but also slightly acidic and a little peppery. Add a dash of balsamic vinegar if desired.
Drain the octopus – when it is butter soft!, cool slightly and cut into bite-sized pieces. Draw the lettuce leaves through the salad marinade and distribute them evenly on four plates, decorate with the tomatoes, put a drop of Aceto balsamico on each of the tomato slices. Sprinkle the celery on top, finally evenly distribute the still lukewarm octopus pieces on the plates and pour everything together with marinade, sprinkle flat-leaf parsley on top and bring to the table.
Serve with:
French bread Beverage recommendation:
A dry white wine, such as a Weissburgunder from Rheinhessen or Rheingau.
Tip: Cook only with high-quality spices – they are the be-all and end-all in e
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