1 pound red skin or Yukon gold potatoes, scrubbed
2 cloves garlic, peeled
2 shallots, peeled
4 sprigs flat leaf parsley
1/2 cup Filippo Berio extra-virgin olive oil
Juice of 2 large lemons
2 tablespoons rice vinegar
Salt and pepper to taste
1 pound cleaned octopus, cut into 1/4-inch rings
1 tablespoon small capers in salt, rinsed and drained
1 small sweet red pepper, seeded and diced
Several lettuce leaves, shredded
Pierce the potatoes with a fork and microwave them until fork tender. Cool, peel and cube the potatoes. Put them in a large bowl.
Mince together the garlic, shallots, and parsley. Transfer to a small bowl. Whisk in all but 1 teaspoon of the olive oil, lemon juice, rice vinegar, and salt and pepper to taste. Set aside.
Put the octopus in a small saucepan, cover with water, add salt and cook just until tender, about 4 to 5 minutes. Drain and add the octopus to the potatoes. Pour the olive oil dressing over the potato and octopus mixture and toss gently.
Add the capers and red pepper and toss again.
Mound the salad on a platter. Toss the greens in a bowl with the remaining oil and arrange in a ring around the salad. Serve at room temperature.
This salad can be made ahead and refrigerated. Bring to room temperature several hours before serving.
Note: You may substitute baby squid for the octopus.
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